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This Grilled Chicken Fajita Salad is bursting with bold chili lime flavor and the kind of freshness that makes every bite unforgettable. The dressing doubles as a marinade, infusing the juicy grilled chicken with the same zesty, smoky flavor that coats the vibrant veggies.
Packed with the best chicken fajita salad ingredients like grilled red and yellow peppers, creamy avocado slices, and perfectly charred chicken thighs, this salad proves healthy food can be wildly satisfying. Toss it all together with the tangy dressing for fajita salad and you have a restaurant worthy meal that’s fresh, filling, and full of character.
What Makes This Recipe So Good
This Grilled Chicken Fajita Salad brings together smoky, citrusy flavor and fresh ingredients in the best possible way. The chicken is marinated in a zesty chili lime dressing that also doubles as the salad dressing, keeping everything juicy and full of flavor from start to finish.
What makes it extra special is the combination of textures. You get tender, flavorful chicken, crisp grilled peppers, creamy avocado, and fresh greens all in one bowl. It’s an easy, wholesome chicken fajita salad that tastes like your favorite fajitas, only lighter, fresher, and perfect for any day of the week.
What Goes Into Grilled Chicken Fajita Salad
This Grilled Chicken Fajita Salad comes together with simple, fresh ingredients and a chili lime dressing that doubles as the marinade for extra flavor.
- Chicken Thighs: Boneless and skinless, these soak up the zesty marinade beautifully and stay juicy after grilling.
- Lime Juice: Freshly squeezed lime juice adds brightness and the perfect tangy balance to the smoky spices.
- Bell Peppers: Red and yellow peppers bring color, crunch, and a touch of sweetness that pairs perfectly with the grilled chicken.
- Avocado: Sliced creamy avocado adds richness and helps balance the heat from the chili flakes.
Note: Please see recipe card at the bottom for a full list of ingredients with measurements.
How To Make Grilled Chicken Fajita Salad
- Whisk Marinade: Combine all marinade ingredients until mixed. Pour half into a dish to marinate chicken for at least 2 hours.
- Reserve the Dressing: Keep the remaining half of the marinade untouched and refrigerate it to use later as the dressing for the salad.
- Marinate Chicken: Add chicken to the dish, turning them to coat. Let them soak that flavor while you prep the other ingredients.
- Heat the Pan: Warm about a teaspoon of oil in a grill pan or skillet over medium-high heat to get it ready for searing.
- Grill Chicken: Cook the chicken on each side until golden, crispy, and cooked. Grill in batches if needed to avoid overcrowding.
- Rest the Chicken: Transfer the grilled chicken to a plate and let it rest for a few minutes to keep it juicy and tender.
- Cook the Veggies: Wipe the pan clean with paper towel, drizzle with a little more oil, and fry the pepper and onion strips until tender and slightly charred.
- Assemble the Salad: Slice the chicken and layer it over lettuce, avocado, peppers, and onions. Drizzle with the dressing and serve with extra cilantro and sour cream.
Pair this Grilled Chicken Fajita Salad with other rich and flavorful dishes for a restaurant-style meal at home. The freshness of the salad balances beautifully with buttery seafood and creamy sauces.
Try it alongside Garlic Butter Salmon for a zesty and satisfying surf and turf combo. For something extra indulgent, serve it with Butter Seared Lobster Tails or Creamy Tuscan Scallops for a meal that feels elegant and special without the fuss.
Tips For Making Grilled Chicken Fajita Salad
- Let the chicken marinate as long as you can. Even 30 minutes makes a big difference, but if you’ve got the time, two hours will make it unbelievably flavorful.
- Love a little heat? Sprinkle in extra red chili flakes or a pinch of cayenne. It wakes up all the flavors beautifully.
- Don’t rush the veggies. Give those peppers and onions time to get a nice char for that smoky fajita flavor we all love.
- Slice your chicken only after it’s rested so the juices stay locked in. No one wants dry chicken here.
Recipe FAQ’s
At least 30 minutes gives great flavor, but two hours is even better. If you have more time, you can marinate it overnight in the fridge.
Yes. Grill the chicken and veggies in advance, then assemble when ready to serve. Keep the dressing separate until the last minute so the greens stay crisp.
Absolutely. You can use a regular skillet or even bake the chicken in the oven. The flavors still come through beautifully.
Watch how we make this Grilled Chicken Fajita Salad right here!
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Grilled Chili Lime Chicken Fajita Salad
ORIGINAL RECIPE BY KARINA, CAFEDELITES ©
Ingredients
Marinade/Dressing:
- 3 tablespoons olive oil
- 100 ml lime juice freshly squeezed
- 2 tablespoons cilantro chopped
- 2 cloves garlic crushed
- 1 teaspoon brown sugar
- 3/4 teaspoon red chili flakes or red pepper flakes – adjust to your preference of spice
- 1/2 teaspoon ground cumin
- 1 teaspoon salt
Salad:
- 4 boneless chicken thigh fillets skin removed
- 1/2 yellow bell pepper deseeded and sliced
- 1/2 red bell pepper deseeded and sliced
- 1/2 onion sliced
- 5 cups Romaine lettuce or cos lettuce leaves, washed and dried
- 2 avocados sliced
- 1 pinch cilantro extra to garnish
- 1 pinch sour cream optional – to serve
Instructions
- Whisk marinade ingredients together to combine. Pour half the marinade into a shallow dish to marinade the chicken fillets for two hours if time allows. Refrigerate the reserved untouched marinade to use as a dressing.
- Heat about one teaspoon of oil in a grill pan or skillet over medium-high heat and grill chicken fillets on each side until golden, crispy and cooked through. (Grill in batches to prevent excess water being released.) Once chicken is cooked, set aside and allow to rest.
- Wipe pan over with paper towel; drizzle with another teaspoon of oil and fry pepper and onion strips until cooked to your liking.
- Slice chicken into strips and prepare salad with leaves, avocado slices, peppers, onion strips and chicken. Drizzle with remaining marinade/dressing and serve with (optional) extra cilantro leaves and sour cream.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is a recipe I go back to often. Very flavorful and easy to make. We grill the chicken outside to get those crispy markings. I usually double the dressing to have enough for the salad once made – it’s that good!
The only thing I changed was I used boneless skinless chicken breasts and grilled them on the BBQ. Next time I’m going to double up the marinade/dressing. I had 3 very large chicken breasts that I cut down the middle and there was not enough marinade to really give them the most flavor. I really don’t want to meet the chicken that has that large of a breast.