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Grilled Chili Lime Chicken Fajita Salad

A vibrant and flavorful salad composed of marinated grilled chicken, fresh veggies, creamy avocado, and a zesty chili lime dressing.
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Serving Size 4 servings

Ingredients

For the marinade

  • 3 tablespoons olive oil For marinating the chicken and cooking
  • 100 ml lime juice (freshly squeezed) Adds tang to the marinade
  • 2 tablespoons cilantro (chopped) For added flavor and garnish
  • 2 cloves garlic (crushed) Enhances the marinade flavor
  • 1 teaspoon brown sugar Balances the acidity of lime juice
  • 3/4 teaspoon red chili flakes Adjust according to your spice preference
  • 1/2 teaspoon ground cumin Adds depth to the marinade
  • 1 teaspoon salt For seasoning

For the salad

  • 4 pieces boneless chicken thigh fillets (skin removed) Main protein of the salad
  • 1/2 number yellow bell pepper (deseeded and sliced) Adds sweetness and crunch
  • 1/2 number red bell pepper (deseeded and sliced) Adds color and flavor
  • 1/2 number onion (sliced) Provides sweetness when grilled
  • 5 cups Romaine lettuce (or cos lettuce leaves, washed and dried) Base of the salad
  • 2 number avocados (sliced) For creaminess and healthy fats
  • 1 pinch cilantro (extra to garnish) For garnish
  • 1 pinch sour cream (optional - to serve) Optional for serving

Instructions

Preparation

  • Whisk together the marinade ingredients until well combined.
  • Pour half of the marinade into a shallow dish and marinate the chicken fillets for about two hours if time allows. Refrigerate the remaining marinade for later.

Cooking

  • Heat about a teaspoon of oil in a grill pan or skillet over medium-high heat.
  • Grill the chicken fillets on each side until golden, crispy, and cooked through—about 5-7 minutes per side. Grill in batches if needed to keep them juicy.
  • Once done, set the chicken aside to rest.
  • Wipe the pan clean with a paper towel, drizzle with another teaspoon of oil, and add the sliced peppers and onions. Stir-fry until they’re cooked to your liking.

Assembly

  • Slice the rested chicken into strips.
  • Combine the lettuce, avocado slices, grilled peppers, onions, and chicken.
  • Drizzle the remaining marinade over everything before serving, and garnish with extra cilantro and a dollop of sour cream if desired.

Notes

For added flavor, try marinating the chicken overnight. Adjust spice levels according to preference. Store leftovers separately in airtight containers for freshness, especially the avocados, which can brown quickly.