Description
A vibrant and flavorful Grilled Chili Lime Chicken Fajita Salad featuring marinated grilled chicken breasts served over a bed of mixed greens with colorful bell peppers, red onion, cherry tomatoes, avocado, fresh cilantro, and a tangy chili lime dressing. This healthy and satisfying salad offers a perfect balance of smoky, spicy, and citrusy flavors with optional crunchy tortilla chips and shredded cheese.
Ingredients
Scale
For the Grilled Chili Lime Chicken
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- Juice of 2 limes
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1/2 teaspoon smoked paprika (optional)
For the Salad
- 6 cups mixed salad greens (romaine, spinach, arugula)
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 red onion, thinly sliced
- 1 cup cherry tomatoes, halved
- 1 avocado, sliced
- 1/4 cup fresh cilantro, chopped
- 1/2 cup shredded cheese (optional, such as cheddar or Mexican blend)
- 1/4 cup tortilla chips, crushed (optional)
For the Chili Lime Dressing
- 1/4 cup olive oil
- 2 tablespoons lime juice
- 1 tablespoon honey (or agave for vegan option)
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Marinate the Chicken: In a small bowl, mix olive oil, lime juice, chili powder, cumin, garlic powder, onion powder, smoked paprika (if using), salt, and pepper. Pour this marinade over the chicken breasts placed in a resealable plastic bag or shallow dish. Seal and refrigerate for at least 30 minutes, up to 2 hours for deeper flavor.
- Preheat the Grill: Heat your grill or grill pan to medium-high. Remove the chicken from the marinade, discarding excess marinade to avoid flare-ups.
- Grill the Chicken: Place chicken on the grill and cook for 6-7 minutes per side or until the internal temperature reaches 165°F (75°C). Remove from grill and let rest for a few minutes before slicing thinly.
- Prepare Salad Ingredients: While chicken cooks, slice bell peppers, red onion, cherry tomatoes, and avocado. Slice avocado just before serving to prevent browning.
- Assemble the Salad: In a large bowl, combine mixed greens, bell peppers, onion, tomatoes, avocado, cilantro, and shredded cheese if using. Toss gently to mix.
- Make the Dressing: Whisk together olive oil, lime juice, honey (or agave), chili powder, garlic powder, salt, and pepper in a small bowl until smooth and well combined.
- Toss with Dressing: Drizzle the chili lime dressing over the salad and toss gently to coat all ingredients evenly.
- Add Chicken and Crunch: Top the dressed salad with the sliced grilled chicken and sprinkle with crushed tortilla chips if desired for a crunchy texture.
- Serve: Serve immediately to enjoy the fresh, vibrant flavors of this grilled chicken fajita salad.
Notes
- Marinate chicken up to 2 hours ahead to deepen flavor but no longer to avoid mushiness.
- Use agave syrup instead of honey to make the dressing vegan-friendly.
- For a gluten-free option, ensure tortilla chips are certified gluten-free or omit them.
- Grilled chicken can be replaced by grilled tofu or tempeh for a vegetarian version.
- To prevent avocado browning, slice it just before serving and toss with a little lime juice if storing.
- Leftover grilled chicken works well for wraps or tacos the next day.
