Grilled Chili Lime Chicken Fajita Salad Recipe

If you’re craving a vibrant, zesty meal that bursts with fresh flavors and satisfying textures, look no further than this Grilled Chili Lime Chicken Fajita Salad Recipe. It combines smoky grilled chicken marinated in chili and lime, perfectly charred bell peppers and onions, and crisp romaine lettuce, all topped with creamy avocado and fresh cilantro. It’s a colorful, healthy dish that feels like a fiesta on your plate, ideal for warm evenings or any time you want a bright, nourishing meal without fuss.

Ingredients You’ll Need

These ingredients are straightforward yet fundamental to capturing the authentic taste and texture of this dish. Each element plays a crucial role—from the tangy lime juice enhancing the marinade to the crunchy romaine lettuce adding freshness and vibrant color.

• 1 lb boneless skinless chicken breasts: The star protein that soaks up the marinade beautifully and grills to juicy perfection.
• 2 tablespoons olive oil: Adds richness and helps the marinade coat the chicken and vegetables evenly.
• 2 tablespoons fresh lime juice: Brings zesty brightness and tenderizes the chicken.
• 1 tablespoon chili powder: Adds smoky warmth and classic fajita flavor.
• 1 teaspoon cumin: Gives a nutty earthiness that deepens the spice profile.
• 1/2 teaspoon paprika: Enhances color and provides subtle sweetness.
• 1/2 teaspoon garlic powder: Imparts aromatic savory notes.
• 1/2 teaspoon onion powder: Boosts flavor complexity with gentle sharpness.
• 1/2 teaspoon salt: Essential for bringing all the flavors together.
• 1/4 teaspoon black pepper: Adds a mild kick and balances the spices.
• 1 red bell pepper (sliced): Sweet, crisp, and colorful for grilling.
• 1 yellow bell pepper (sliced): Brightens the dish with its sunny hue and crunch.
• 1 red onion (sliced): Offers a slightly sharp, caramelized flavor when grilled.
• 6 cups romaine lettuce (chopped): Provides a refreshing, leafy base.
• 1 avocado (sliced): Creamy texture that balances the tangy and spicy notes.
• 1/4 cup fresh cilantro (chopped): Fresh herbaceousness that makes the salad pop.
• Optional: lime wedges and tortilla strips: For extra zest and crunch when serving.

How to Make Grilled Chili Lime Chicken Fajita Salad Recipe

Step 1: Prepare the Marinade and Chicken

Start by whisking together olive oil, fresh lime juice, chili powder, cumin, paprika, garlic powder, onion powder, salt, and black pepper in a bowl. This marinade packs the punchy, smoky, and tangy flavors that make this salad so irresistible. Place the chicken breasts in a zip-top bag or shallow dish, pour half the marinade over them, and toss to coat evenly. Cover and refrigerate for at least 30 minutes to let all those flavors soak deep into the chicken.

Step 2: Marinate the Vegetables

Don’t toss out that remaining marinade—use it to coat the sliced red and yellow bell peppers and red onion. This adds the same delicious seasoning to your veggies, guaranteeing every bite, from chicken to peppers, has that zesty kick you want from a fajita salad.

Step 3: Grill the Chicken and Vegetables

Heat your grill or grill pan to medium-high and get ready to sizzle. Grill the chicken breasts for roughly 6 to 7 minutes per side until cooked through and juicy. At the same time, grill your marinated veggies until tender with a little char, about 5 to 6 minutes, which enhances their natural sweetness and adds smoky depth to the salad.

Step 4: Assemble the Salad

Let the grilled chicken rest for about 5 minutes to lock in juices, then slice it thinly. On a large platter or in a big bowl, layer the chopped romaine lettuce, grilled vegetables, and sliced chicken. Top everything with creamy avocado slices and fresh cilantro for an added burst of flavor and color. This step brings together all the components into a harmonious, tantalizing dish.

How to Serve Grilled Chili Lime Chicken Fajita Salad Recipe

Garnishes

Simple garnishes can elevate this salad beautifully. Squeeze extra lime wedges over the top for a fresh citrus boost, or sprinkle crunchy tortilla strips for textural contrast. For an extra splash of flavor, crumbled cotija cheese or shredded cheddar can be perfect vegetarian-friendly toppings that blend beautifully with the bold spices.

Side Dishes

The salad stands well on its own but can be paired with light sides like a warm bean and corn salsa or a side of Mexican rice to round out the meal. For a refreshing drink, a tart agua fresca or cold sparkling water with lime complements the dish’s acidity and spice superbly.

Creative Ways to Present

Looking to impress your guests? Serve the salad in individual mason jars layered from lettuces to veggies and chicken for a charming, portable presentation. Alternatively, pile it on crispy tostadas or serve with warm flour tortillas to create fresh fajita wraps, making meal time interactive and extra fun.

Make Ahead and Storage

Storing Leftovers

You can store the grilled chicken, vegetables, and chopped lettuce separately in airtight containers in the refrigerator for up to three days. Keep the avocado slices aside if possible, as they brown quickly, or add fresh slices when ready to serve.

Freezing

While the cooked chicken and grilled vegetables can be frozen for up to one month, the lettuce and avocado are best fresh. Freeze the chicken and veggies in a freezer-safe bag or container and thaw overnight in the refrigerator before reheating gently.

Reheating

Reheat the chicken and vegetables in a skillet over medium heat or in the microwave until warmed through. Avoid overcooking to keep the chicken juicy and the veggies tender yet slightly crisp. Then toss everything over fresh lettuce and add new avocado slices for the best flavor and texture.

FAQs

Can I use other proteins instead of chicken?

Absolutely! This Grilled Chili Lime Chicken Fajita Salad Recipe is versatile enough to swap chicken for steak or shrimp, adapting the marinade and cook times accordingly for delicious results every time.

What can I use if I don’t have a grill?

No grill? No problem! Use a grill pan, cast-iron skillet, or even broil the chicken and veggies in your oven. The goal is to get some char and caramelization that builds flavor, so any high heat cooking method works well.

Is this salad suitable for meal prep?

Yes, it makes for a fantastic meal prep option. Prepare all components ahead and combine just before eating to keep the lettuce crisp and avocado fresh. The grilled chicken and veggies hold up well refrigerated.

Can I make this recipe dairy-free?

Yes, the base Grilled Chili Lime Chicken Fajita Salad Recipe is naturally dairy-free. If you want to add cheese, simply omit it or choose a dairy-free alternative to keep it safe for dairy-sensitive diets.

What dressing pairs best with this salad?

A creamy cilantro lime dressing or a Greek yogurt-based ranch dressing complements this salad nicely, adding tang and creaminess without overpowering the vibrant chili lime flavors.

Final Thoughts

There’s just something about the combination of smoky grilled chicken, tangy lime, and colorful fajita veggies that feels like a celebration every time you dig in. This Grilled Chili Lime Chicken Fajita Salad Recipe is straightforward to make but offers an incredible flavor experience that’s sure to become a favorite in your rotation. Give it a try and watch how quickly it disappears from the table because delicious, easy, and healthy is always a winning combo!

Grilled Chili Lime Chicken Fajita Salad Recipe

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• Author: admin
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: Gluten Free

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Description

A bright and flavorful grilled chili lime chicken fajita salad featuring juicy marinated chicken breasts, charred bell peppers and onions, served on a bed of crisp romaine lettuce with creamy avocado and fresh cilantro. Perfect for a healthy and satisfying Mexican-inspired main course that’s quick to prepare.

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Ingredients

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For the Chicken Marinade:

• 1 lb boneless skinless chicken breasts
• 2 tablespoons olive oil
• 2 tablespoons fresh lime juice
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

For the Vegetables:

• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 red onion, sliced

For the Salad Assembly:

• 6 cups romaine lettuce, chopped
• 1 avocado, sliced
• 1/4 cup fresh cilantro, chopped
• Lime wedges (optional, for serving)
• Tortilla strips (optional, for serving)

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Instructions

1. Prepare the Marinade: In a bowl, whisk together olive oil, fresh lime juice, chili powder, cumin, paprika, garlic powder, onion powder, salt, and black pepper until combined. This mixture will flavor both the chicken and veggies.
2. Marinate the Chicken: Place the chicken breasts in a zip-top bag or shallow dish and pour half of the prepared marinade over them. Toss to coat evenly. Seal or cover and refrigerate for at least 30 minutes to allow the flavors to infuse, or up to 4 hours for more intensity. Reserve the remaining marinade for the vegetables.
3. Preheat the Grill: Heat a grill or grill pan over medium-high heat until hot for perfect searing.
4. Marinate the Veggies: Toss the sliced red and yellow bell peppers and red onion slices with the reserved half of the marinade to coat them with the same flavorful spices.
5. Grill the Chicken: Place the marinated chicken breasts on the grill. Cook for 6–7 minutes on each side, or until the internal temperature reaches 165°F (74°C) and the chicken is cooked through with nice grill marks.
6. Grill the Vegetables: At the same time or after removing the chicken, grill the marinated bell peppers and onions until tender and slightly charred, about 5–6 minutes, turning occasionally for even cooking.
7. Rest and Slice the Chicken: Remove the chicken from the grill and let it rest for 5 minutes to retain its juices. Then slice into strips.
8. Assemble the Salad: On a large platter or individual plates, arrange the chopped romaine lettuce as the base. Top with the grilled onions and bell peppers, followed by the sliced chicken. Garnish with sliced avocado and sprinkle fresh cilantro over the top.
9. Serve: Offer lime wedges and tortilla strips on the side for optional extra zest and crunch. Enjoy the salad warm or at room temperature.

Notes

• You can swap chicken for grilled steak or shrimp for a different protein option.
• For a richer flavor, add crumbled cotija cheese or shredded cheddar cheese on top.
• Serve with a creamy cilantro lime dressing or Greek yogurt-based ranch for added creaminess and flavor.
• The salad is gluten-free; ensure tortilla strips are gluten-free if adding.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Grilling
• Cuisine: Mexican-Inspired