Zesty Grilled Chili Lime Chicken Fajita Salad Recipe for Summer

Mexican-inspired cuisine brings excitement to my favorite chili lime chicken fajita salad that bursts with vibrant colors and zesty flavors.

Crisp vegetables mingle with tender, marinated chicken pieces for a delightful meal.

Each bite promises a perfect balance of tangy and spicy notes.

My kitchen always feels alive when preparing this colorful dish that comes together quickly.

Fresh ingredients make all the difference in creating a restaurant-worthy experience at home.

Bright peppers and juicy chicken create a stunning plate that you’ll want to savor slowly.

Grab your skillet and get ready to impress everyone at the table with this amazing meal.

Why Grilled Chili Lime Chicken Fajita Salad Bursts With Flavor

• Speedily Customize Your Meal: This fajita salad lets you personalize toppings and dressing, making it perfect for picky eaters or those with different taste preferences.
• Quick Weeknight Dinner Champion: The entire recipe takes less than 30 minutes to prepare, perfect for busy families wanting a fresh, nutritious meal without spending hours in the kitchen.
• Healthy Protein-Packed Delight: Grilled chicken and fresh vegetables create a low-carb, high-protein dish that satisfies hunger while delivering essential nutrients and vibrant flavors.
• No-Fuss Cooking Technique: Using a grill or grill pan makes cooking simple and adds delicious smoky char to chicken and vegetables without complicated kitchen equipment.

What You’ll Need For Grilled Chili Lime Chicken Fajita Salad

• Chicken Breast: Juicy and lean protein, best when fresh and boneless.

• Lime Juice, Chili Powder, Garlic, Olive Oil: Bright and zesty flavor enhancers that tenderize and season the chicken.

• Mixed Bell Peppers, Red Onion: Colorful, sweet vegetables with great grill-charred texture.
• Romaine Lettuce: Crisp base for the salad, providing fresh crunch.

• Avocado, Cherry Tomatoes, Cilantro: Fresh, vibrant ingredients that add color and additional flavor layers.

• Lime Juice, Olive Oil, Honey, Salt, Black Pepper: Tangy and balanced dressing that ties all salad elements together.

• Cheese, Tortilla Strips: Optional crunchy and savory additions for extra texture and flavor.

Simple Instructions For Grilled Chili Lime Chicken Fajita Salad

Step 1: Create Flavor-Packed Marinade

• Freshly squeezed lime juice
• Chili powder
• Minced garlic
• Olive oil
• Salt
• Black pepper

Toss the chicken into this vibrant marinade and let it chill in the refrigerator for a flavor-boosting 30 minutes to 2 hours.

Step 2: Fire Up the Grill

Crank up your grill or grill pan to medium-high heat. Lay the marinated chicken on the hot surface and cook until it’s perfectly golden and cooked through. Give each side about 5-7 minutes, then let the chicken rest before slicing into delicious strips.

Step 3: Char Those Veggie Superstars

Drizzle olive oil over sliced bell peppers and onions. Toss them onto the grill and let them sizzle and char until they’re tender and slightly smoky. This should take about 5-6 minutes, creating a mouthwatering caramelized exterior.

Step 4: Whip Up the Zesty Vinaigrette

• Lime juice
• Olive oil
• Honey
• Chili powder
• Minced garlic
• Salt
• Black pepper

Whisk or shake until everything is perfectly blended.

Step 5: Craft the Ultimate Salad Canvas

• Grilled peppers and onions
• Sliced chili lime chicken
• Creamy avocado chunks
• Juicy tomato pieces
• Fresh cilantro sprigs

Step 6: Finish with Fabulous Flair

Drizzle the zesty vinaigrette all over the salad. If you’re feeling extra indulgent, sprinkle some crumbled cheese or crispy tortilla strips on top. Serve immediately and watch everyone’s eyes light up with excitement!

Pro Tip: This salad is a flavor explosion that’ll transport your taste buds straight to a sizzling Mexican street food paradise!

Tips To Make Grilled Chili Lime Chicken Fajita Salad Just Right

• Master Marinating Technique: Let chicken soak in chili lime marinade for at least 30 minutes to maximize flavor absorption and tenderize the meat effectively.
• Grill Like a Pro: Ensure medium-high heat when cooking chicken and vegetables to achieve perfect char marks and seal in delicious smoky flavors without burning.
• Smart Veggie Preparation: Toss peppers and onions lightly in olive oil before grilling to prevent sticking and create beautiful caramelized edges that enhance overall taste.
• Customize Your Salad: Swap proteins or add extra toppings like black beans, corn, or quinoa to make this dish more versatile and suitable for different dietary preferences.
• Dressing Drama: Shake or whisk vinaigrette ingredients vigorously to create an emulsified, well-blended dressing that coats every ingredient with zesty, tangy goodness.

How To Store Grilled Chili Lime Chicken Fajita Salad

• Refrigerate leftover salad components separately to maintain maximum freshness.
• Keep grilled chicken in an airtight container and store in the refrigerator for up to 3-4 days.
• Separate the dressing from the salad to prevent soggy greens and preserve crisp vegetables.
• Avoid freezing this salad, as lettuce and fresh vegetables will lose their texture and become watery when thawed.
• When storing chicken, ensure it cools completely before sealing in the container to prevent bacterial growth.
• Wrap sliced avocado tightly with plastic wrap to minimize browning and store in the coldest part of the refrigerator.
• For best taste and quality, consume refrigerated components within 2 days and always check for any signs of spoilage before reheating or consuming.
• Reheat chicken gently in a skillet or microwave, adding a splash of water to prevent drying out.

Perfect Sips And Sides With Grilled Chili Lime Chicken Fajita Salad

• Sip Mexican-Inspired Refreshing Margaritas: Complement the zesty chili lime chicken with classic margaritas made from fresh lime juice, tequila, and a touch of salt, enhancing the bright citrus flavors in the dish.
• Pair with Crisp White Wine: Select a light, zesty white wine like sauvignon blanc or pinot grigio that matches the salad's fresh and tangy profile, cutting through the grilled chicken's richness.
• Add Cooling Cilantro Lime Mocktail: Create a non-alcoholic beverage by blending fresh cilantro, lime juice, sparkling water, and a hint of honey for a refreshing drink that mirrors the salad's vibrant flavor notes.
• Serve with Mexican Cerveza: Choose a light, crisp Mexican beer like Corona or Modelo Especial to provide a clean, refreshing counterpoint to the spicy and citrusy grilled chicken fajita salad.

Ways To Mix Up Grilled Chili Lime Chicken Fajita Salad

• Shrimp Fajita Fusion: Replace chicken with succulent grilled shrimp marinated in the same chili lime blend, creating a seafood-packed salad that brings coastal flavors to your plate.
• Vegetarian Quinoa Power Bowl: Swap chicken with grilled tofu or plant-based protein, add quinoa as a base, and keep the vibrant chili lime marinade for a protein-rich vegetarian option.
• Blackened Chicken Ranch Edition: Dust chicken with blackening seasoning before grilling, swap the vinaigrette for a lighter ranch dressing, and add crispy bacon bits for extra crunch and flavor.
• Mediterranean Inspired Transformation: Substitute chicken with Greek-seasoned lamb, use mixed greens instead of lettuce, add crumbled feta cheese, and drizzle with tzatziki-style dressing for a Mediterranean twist.

FAQ On Grilled Chili Lime Chicken Fajita Salad

• What makes this chili lime marinade special?

The combination of zesty lime juice, spicy chili powder, and garlic creates a bold, tangy flavor that perfectly tenderizes the chicken and adds incredible depth to the entire dish.

• Can I use a different type of meat for this recipe?

Absolutely! While chicken works great, you can easily swap it with shrimp, steak, or even tofu for a similar flavor profile and grilling experience.

• Is this recipe considered healthy?

Yes, it’s a nutritious meal packed with lean protein from the chicken, loads of fresh vegetables, healthy fats from avocado, and a light vinaigrette dressing that keeps calories in check while delivering maximum flavor.

• How spicy is this fajita salad?

The recipe has a mild to moderate heat level from the chili powder. If you prefer more kick, you can add extra chili powder or include some diced jalapeños. For less heat, simply reduce the amount of chili powder in the marinade.

Grilled Chili Lime Chicken Fajita Salad Recipe

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4.8 from 8 reviews

• Total Time: 1 hour 5 minutes
• Yield: 4 1x

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Description

Sizzling grilled chili lime chicken fajita salad brings zesty Mexican flavors to your plate. Crisp vegetables, tender spiced chicken, and tangy dressing combine for a refreshing meal you’ll crave again and again.

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Ingredients

Scale 1x2x3x

Protein:

• 1.5 pounds (680 grams) boneless, skinless chicken breasts

Spices and Seasonings:

• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• 0.5 teaspoon cumin
• 0.5 teaspoon oregano
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper

Marinades and Oils:

• 3 tablespoons olive oil (for chicken)
• 1 tablespoon olive oil (for vegetables)
• Zest and juice of 2 limes
• 2 cloves garlic, minced

Vegetables:

• 2 bell peppers (any color), sliced
• 1 red onion, sliced
• 6 cups romaine lettuce or mixed greens, chopped
• 1 avocado, sliced
• 0.5 cup cherry tomatoes, halved
• 0.25 cup fresh cilantro, chopped

Vinaigrette:

• 3 tablespoons olive oil
• 2 tablespoons lime juice
• 1 teaspoon honey or agave
• 0.5 teaspoon Dijon mustard
• Salt and pepper, to taste

Optional Toppings:

• Shredded cheese
• Tortilla strips
• Sour cream

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Instructions

1. Prepare the zesty marinade by mixing the seasonings in a container, ensuring a thorough blend of flavors for the chicken. Submerge the chicken pieces completely, allowing them to absorb the chili and lime essence for 30-120 minutes in the refrigerator.
2. Preheat the grill or grill pan to medium-high temperature, creating an ideal searing environment. Cook the marinated chicken for approximately 5-7 minutes on each side, verifying doneness through internal temperature or by cutting into the thickest part. Allow the chicken to rest briefly before slicing against the grain.
3. Toss the bell peppers and onions with a light coating of olive oil, enhancing their natural sweetness and promoting caramelization. Place the vegetables on the grill, rotating occasionally to achieve a perfect char and tender texture, typically requiring 4-6 minutes of cooking.
4. Craft the vibrant vinaigrette by whisking or shaking the ingredients until completely emulsified, creating a harmonious blend of tangy and bright flavors that will elevate the salad’s profile.
5. Construct the salad foundation by arranging a bed of crisp lettuce, then strategically layer the grilled vegetables and sliced chicken. Garnish with creamy avocado chunks, juicy tomatoes, and fresh cilantro for added depth and visual appeal.
6. Generously drizzle the prepared vinaigrette over the salad, ensuring an even distribution of dressing. Optional toppings like crumbled cheese or crunchy tortilla strips can be sprinkled for additional texture and flavor complexity. Serve immediately to maintain the salad’s optimal temperature and freshness.

Notes

• Marinate chicken longer for deeper flavor infusion, ensuring each bite bursts with zesty chili-lime goodness.
• Crush garlic and herbs before adding to marinade to release more intense aromatics and enhance overall taste profile.
• Pat chicken dry before grilling to achieve perfect golden-brown sear and prevent steaming instead of caramelization.
• Use cast-iron grill pan for indoor cooking if outdoor grill isn’t available, maintaining same delicious charred texture.
• Slice chicken against the grain to ensure tender, melt-in-your-mouth pieces that absorb marinade beautifully.
• Customize salad for dietary needs by swapping protein or using dairy-free dressing alternatives like cashew cream.
• Prep ingredients ahead of time for quick weeknight meal, storing marinated chicken and chopped vegetables separately.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Lunch, Dinner, Snacks
• Method: Grilling
• Cuisine: Mexican

Nutrition

• Serving Size: 4
• Calories: 420
• Sugar: 5 g
• Sodium: 450 mg
• Fat: 28 g
• Saturated Fat: 4 g
• Unsaturated Fat: 24 g
• Trans Fat: 0 g
• Carbohydrates: 14 g
• Fiber: 6 g
• Protein: 32 g
• Cholesterol: 90 mg