Description
This Grilled Chili Lime Chicken Fajita Salad is a zesty and colorful dish with tender grilled chicken, crisp veggies, and a tangy chili lime dressing. Perfect for those craving a light yet satisfying meal, it combines the flavors of fajitas in a fresh, healthy salad form. It’s full of bold flavors and can be served as a main dish or side.
Ingredients
For the Grilled Chili Lime Chicken:
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4 boneless, skinless chicken breasts
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2 tablespoons olive oil
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Juice of 2 limes
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1 tablespoon chili powder
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1 teaspoon cumin
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1 teaspoon garlic powder
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1 teaspoon onion powder
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Salt and pepper to taste
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1/2 teaspoon smoked paprika (optional, for extra flavor)
For the Salad:
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6 cups mixed salad greens (e.g., romaine, spinach, arugula)
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1 red bell pepper, thinly sliced
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1 yellow bell pepper, thinly sliced
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1 red onion, thinly sliced
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1 cup cherry tomatoes, halved
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1 avocado, sliced
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1/4 cup fresh cilantro, chopped
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1/2 cup shredded cheese (optional, such as cheddar or Mexican blend)
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1/4 cup tortilla chips, crushed (optional, for crunch)
For the Chili Lime Dressing:
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1/4 cup olive oil
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2 tablespoons lime juice
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1 tablespoon honey (or agave for a vegan option)
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1 teaspoon chili powder
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1/2 teaspoon garlic powder
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Salt and pepper to taste
Instructions
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For the Grilled Chili Lime Chicken:
1. Marinate the Chicken:
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In a small bowl, combine olive oil, lime juice, chili powder, cumin, garlic powder, onion powder, smoked paprika (if using), salt, and pepper. Stir to combine.
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Place the chicken breasts in a resealable plastic bag or shallow dish and pour the marinade over the chicken. Seal the bag or cover the dish, then refrigerate for at least 30 minutes (or up to 2 hours for more flavor).
2. Grill the Chicken:
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Preheat your grill or grill pan to medium-high heat. Remove the chicken from the marinade and discard any excess marinade.
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Grill the chicken for about 6-7 minutes per side, or until fully cooked (internal temperature should reach 165°F/75°C). Once cooked, remove the chicken from the grill and let it rest for a few minutes before slicing it into thin strips.
For the Salad:
3. Prepare the Vegetables:
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While the chicken is grilling, prepare the salad ingredients. Slice the bell peppers, red onion, and cherry tomatoes. Slice the avocado just before serving to prevent browning.
4. Assemble the Salad:
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In a large salad bowl, combine the mixed greens, bell peppers, red onion, cherry tomatoes, avocado, cilantro, and shredded cheese (if using). Toss gently to combine.
For the Chili Lime Dressing:
5. Make the Dressing:
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In a small bowl, whisk together olive oil, lime juice, honey, chili powder, garlic powder, salt, and pepper until well combined.
For Serving:
6. Combine and Serve:
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Drizzle the chili lime dressing over the salad and toss gently to coat.
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Top the salad with the grilled chicken slices and crushed tortilla chips for added crunch (optional).
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Serve immediately, and enjoy your fresh and flavorful Grilled Chili Lime Chicken Fajita Salad!
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Notes
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For extra flavor: Add a spoonful of salsa or a dollop of sour cream or Greek yogurt on top of the salad.
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Vegetarian Option: Replace the chicken with grilled tofu or a hearty plant-based protein like chickpeas or black beans.
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Grilling Alternative: If you don’t have a grill, you can cook the chicken in a skillet over medium-high heat or in the oven at 400°F (200°C) for 20-25 minutes, or until fully cooked.
- Prep Time: 15 minutes (excluding marinating time)
- Cook Time: 10-15 minutes
- Category: Lunch, Dinner, Salad
- Method: Grilling
- Cuisine: Mexican, Tex-Mex
Nutrition
- Serving Size: 1 serving (1/4 of the salad)
- Calories: 350 kcal
- Sugar: 6g
- Sodium: 350mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 70mg