Go Back
Grilled Chicken Fajita Salad

Grilled Chicken Fajita Salad

Craving something fresh and vibrant? This Grilled Chicken Fajita Salad is bursting with flavors from grilled chicken, zesty lime, and colorful peppers. It's a healthy, easy weeknight dinner that you'll want to make time and time again!
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mexican
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 1/4 cup olive oil
  • 1/4 cup lime juice freshly squeezed
  • 1/4 cup orange juice freshly squeezed
  • Zest of 1 lime
  • 2 tablespoons cilantro finely chopped
  • 4 cloves garlic minced
  • 2 tablespoons honey or maple syrup
  • 1/4 teaspoon red pepper flakes
  • 2 teaspoons Fajita seasoning or taco seasoning
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon salt
  • 2 medium chicken breasts skinless/boneless
  • 1 yellow bell pepper deseeded and sliced
  • 1 red bell pepper deseeded and sliced
  • 1 green bell pepper deseeded and sliced
  • 1 red onion sliced
  • 6 cups Romaine lettuce or lettuce leaves - washed and dried
  • 2 avocados sliced
  • 1/2 cup sour cream
  • 1/4 cup mayo
  • 2 tablespoons lime juice
  • 1 tablespoon cilantro leaves chopped

Equipment

  • Whisk
  • Food Processor
  • Chef's Knife
  • Frying Pan

Method
 

  1. In a large shallow bowl, whisk together the marinade ingredients: olive oil, lime juice, orange juice, lime zest, cilantro, garlic, honey, red pepper flakes, Fajita seasoning, smoked paprika, and salt until fully combined. The mixture should be aromatic and vibrant.
  2. Add the two chicken breasts to the marinade. Make a few piercings in the chicken with a fork to allow the flavors to penetrate. Ensure that the chicken is fully submerged in the marinade. Cover the bowl with plastic wrap and let it marinate in the fridge for 1 to 2 hours. This step is crucial for flavor infusion.
  3. While the chicken is marinating, prepare the dressing. In a food processor, combine the sour cream, mayo, lime juice, and a pinch of salt. Pulse until smooth and creamy, then taste and adjust seasoning if necessary. This dressing will complement the salad beautifully.
  4. Once marinated, heat your grill or grill pan over medium-high heat. Brush it lightly with oil to prevent sticking. When the grill is hot, add the marinated chicken breasts. Grill them for about 6 to 7 minutes on each side, or until they are golden and crispy. To check for doneness, cut into the center of the chicken; it should be no longer pink.
  5. After grilling, remove the chicken from the grill and place it on a plate. Cover with foil and let the chicken rest for about 5 minutes. This helps the juices redistribute, making the chicken tender.
  6. Next, add a little more oil to the grill or pan and toss in the bell peppers and onion slices. Grill them for about 4 to 5 minutes, turning occasionally until they are soft with a slight char, yet still retain some crunch.
  7. Once grilled, remove the veggies from the heat. Slice the rested chicken into strips. You can do this while the veggies are cooking to save time.
  8. To assemble your salad, take a large serving platter or divide the Romaine lettuce among four plates. Arrange the grilled chicken and veggies artfully on top.
  9. Add sliced avocado to each plate. Drizzle the creamy dressing generously over the salad and garnish with extra cilantro leaves. It’s all about presentation!
  10. Finally, serve your Grilled Chicken Fajita Salad immediately and enjoy the refreshing flavors of summer on your plate!

Notes

  • Marinating Time Matters: The longer you marinate the chicken, the more intense the flavor. Try to aim for at least 1 hour, but marinating overnight makes it even better.
  • Grilling Technique: Ensure your grill is preheated properly to avoid sticking. A good sear will add depth of flavor.
  • Vegetable Crunch: When grilling the veggies, keep an eye on them. You want them tender but with a nice crunch still intact.
  • Use Fresh Ingredients: Fresh herbs and produce can elevate the flavor profile of your salad significantly. Always opt for fresh over canned or frozen.