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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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