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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- Preheat the Grill: Heat a grill or grill pan over medium-high heat until hot for perfect searing.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
