If you love Grilled Chicken Fajita Salad with a burst of zesty lime and a kick of chili, you’ve come to the right place. Today, we’re bringing you the perfect balance of juicy grilled chicken, charred vegetables, and creamy avocado, all marinated in a mouthwatering chili-lime marinade. Whether you’re new to grilling or a seasoned pro, this Chili Lime Chicken Salad recipe will become a family favorite. Let’s dive in!
The Perfect Blend of Flavors: Grilled Chili Lime Chicken Fajita Salad
Originating from Tex-Mex cuisine, fajitas are a crowd-pleasing dish known for their smoky and savory flavors. The Grilled Chili Lime Chicken Fajita Salad takes this classic dish to the next level by incorporating fresh, vibrant vegetables and a tangy lime marinade that adds a punch of flavor. This recipe brings together the warm, grilled essence of fajitas with the cool crispness of a fresh salad, making it a satisfying and light meal.
Related Recipe: For a delightful sauce to accompany your salad, check out our Chick-fil-A Sauce Recipe.
Ingredients for Grilled Chili Lime Chicken Fajita Salad
For this flavorful salad, you’ll need the following ingredients:
Marinade/Dressing:
- 3 tablespoons olive oil
- 100 ml freshly squeezed lime juice
- 2 tablespoons chopped cilantro
- 2 cloves garlic, crushed
- 1 teaspoon brown sugar
- ¾ teaspoon red chili flakes (or adjust based on your spice preference)
- ½ teaspoon ground cumin
- 1 teaspoon salt
Salad:
- 4 boneless chicken thigh fillets (skin removed)
- ½ yellow bell pepper, deseeded and sliced
- ½ red bell pepper, deseeded and sliced
- ½ onion, sliced
- 5 cups romaine lettuce, washed and dried
- 2 avocados, sliced
- Extra cilantro, for garnish
- Sour cream, optional for serving
Substitution Tips: You can substitute chicken thighs with chicken breasts, or for a vegetarian option, use grilled tofu.
How to Make Grilled Chili Lime Chicken Fajita Salad – Step by Step
Step 1: Marinate the Chicken
To begin this delicious Grilled Chili Lime Chicken Fajita Salad, whisk together the olive oil, lime juice, cilantro, garlic, brown sugar, chili flakes, cumin, and salt. Set half aside for dressing and marinate the chicken in the remaining mixture for at least 2 hours in the refrigerator.
Step 2: Grill the Chicken
Heat a grill or skillet over medium-high heat with a teaspoon of oil. Cook the chicken thighs for 6-8 minutes on each side, or until golden and fully cooked. Set aside and let the chicken rest before slicing it into strips.
Step 3: Prepare the Vegetables
Wipe the grill pan and add another teaspoon of oil. Grill the bell peppers and onions until they are tender and slightly charred.
Step 4: Assemble the Salad
In a large salad bowl, combine the romaine lettuce, avocado slices, grilled peppers, onions, and sliced chicken. Drizzle with the reserved marinade for the ultimate Chili Lime Chicken Salad experience. Garnish with extra cilantro and sour cream if desired.
Helpful Tips for Grilled Chili Lime Chicken Fajita Salad
- Fresh Lime Juice: Always use freshly squeezed lime juice for the best tangy flavor.
- Grill in Batches: Cook the chicken in batches to avoid overcrowding, ensuring a nice crispy sear.
- Rest the Chicken: Allow the grilled chicken to rest before slicing to lock in the juices.
Cooking Tips for the Best Grilled Chili Lime Chicken Fajita Salad
Use a Grill Pan
For that authentic fajita char, using a grill pan is essential. It gives the vegetables and chicken a smoky flavor that’s hard to achieve in a regular skillet.
Best Chili Lime Hacks
Adjust the chili flakes to your preferred spice level. If you prefer a milder flavor, reduce the chili flakes or swap them for a dash of smoked paprika for depth without the heat.
Serving Suggestions for Grilled Chili Lime Chicken Fajita Salad
Pair this Chili Lime Chicken Salad with:
- Mexican Rice for a heartier meal.
- A refreshing Margarita or Iced Tea to complement the zesty flavors.
- Serve with a side of Guacamole and Tortilla Chips to enhance the Tex-Mex experience.
Related Recipe: You might also enjoy our Homemade Salsa Recipe, perfect for dipping or adding a little extra spice to your salad.
Nutritional Information
This Grilled Chili Lime Chicken Fajita Salad is packed with protein, healthy fats from avocados, and the nutritional benefits of fresh vegetables.
Nutritional Information (per serving):
- Calories: 380
- Protein: 24g
- Fats: 26g
- Carbs: 12g
- Fiber: 7g
- Vitamins: A, C, and E from the veggies and avocado.
Storage and Leftovers for Grilled Chili Lime Chicken Fajita Salad
Storing
If you have leftovers, store the salad and the dressing separately in airtight containers in the fridge. The salad will stay fresh for up to 2 days, while the dressing can last up to a week.
Reheating
To reheat the chicken, place it in a skillet over medium heat for about 3-4 minutes until warmed through. Avoid reheating the salad, as the lettuce and avocados are best served fresh.
4 Frequently Asked Questions (FAQs) for Grilled Chili Lime Chicken Fajita Salad
1. Can I use chicken breasts instead of thighs?
Yes, chicken breasts work well, though thighs tend to be juicier and more flavorful. Adjust the cooking time for breasts to ensure they don’t dry out.
2. How can I make this dish spicier?
Increase the amount of red chili flakes or add a dash of cayenne pepper to the marinade for extra heat.
3. Is this recipe keto-friendly?
Absolutely! This Grilled Chili Lime Chicken Salad is low in carbs and high in healthy fats, making it perfect for keto diets.
4. Can I make this dish ahead of time?
You can prepare the components in advance, but for the best results, assemble the salad just before serving to keep everything fresh and crisp.
Conclusion
There you have it – a vibrant, flavorful, and healthy Grilled Chili Lime Chicken Fajita Salad that’s perfect for any occasion. Whether you’re hosting a summer BBQ or just craving something light and delicious, this dish is sure to please. Don’t forget to leave a comment below and let us know how your salad turned out or share your own personal twist on the recipe. Enjoy!
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Grilled Chili Lime Chicken Fajita Salad Recipe
Description
Welcome to a delightful fusion of zesty and savory flavors with our Grilled Chili Lime Chicken Fajita Salad. This salad is a refreshing and satisfying meal for anyone looking for a light yet flavorful dish. Whether you’re a fan of fajitas or just love grilled chicken with a kick of chili and lime, this salad is perfect for you.
In today’s recipe, we’re combining juicy grilled chicken with fresh veggies, creamy avocado slices, and a tangy chili lime dressing that doubles as a marinade. It’s a healthy, colorful dish that’s sure to please the entire family!
Ingredients
For the Marinade/Dressing:
- 3 tablespoons olive oil
- 100 ml lime juice (freshly squeezed)
- 2 tablespoons cilantro (chopped)
- 2 cloves garlic (crushed)
- 1 teaspoon brown sugar
- ¾ teaspoon red chili flakes (adjust to taste)
- ½ teaspoon ground cumin
- 1 teaspoon salt
For the Salad:
- 4 boneless chicken thigh fillets (skin removed)
- ½ yellow bell pepper (deseeded and sliced)
- ½ red bell pepper (deseeded and sliced)
- ½ onion (sliced)
- 5 cups Romaine lettuce (washed and dried)
- 2 avocados (sliced)
- Extra cilantro for garnish
- Sour cream (optional for serving)
Optional substitutions:
- You can replace the chicken thighs with chicken breasts if you prefer a leaner cut.
- For a vegetarian version, swap the chicken for grilled tofu or portobello mushrooms.
Instructions
Step 1: Prepare the Marinade
Whisk together the olive oil, lime juice, cilantro, garlic, brown sugar, red chili flakes, ground cumin, and salt in a bowl. This chili lime marinade will give your chicken a burst of tangy, spicy flavor. Divide the marinade in half—one part for marinating the chicken and the other for dressing.
Step 2: Marinate the Chicken
Place the chicken thighs in a shallow dish and pour half of the marinade over them. Let the chicken marinate for at least 2 hours, or overnight for maximum flavor. Make sure to refrigerate the other half of the marinade for later use as the salad dressing.
Step 3: Grill the Chicken
Heat a grill pan or skillet over medium-high heat. Add a teaspoon of oil to the pan and grill the chicken thighs until they’re golden and crispy on the outside and cooked through on the inside. This will take about 6–8 minutes per side, depending on the thickness of the thighs.
Step 4: Sauté the Vegetables
In the same pan, wipe it clean, and add another teaspoon of oil. Sauté the bell peppers and onion slices until they’re tender but still have a bit of crunch. This gives them a nice, grilled flavor to complement the chicken.
Step 5: Assemble the Salad
Slice the grilled chicken into strips. In a large serving bowl, arrange the Romaine lettuce, avocado slices, sautéed peppers, and onions. Top with the grilled chicken strips.
Step 6: Drizzle with Dressing
Use the reserved marinade as a dressing and drizzle it generously over the salad. For an extra touch, garnish with fresh cilantro and a dollop of sour cream if desired.
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
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Kids Chill Leak-Proof Lunch Box – Included Reusable Ice Pack Keeps Food Cold
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- Use fresh lime juice: Freshly squeezed lime juice gives the marinade a vibrant and tangy flavor that bottled lime juice just can’t match.
- Adjust the spice level: If you prefer less heat, reduce the amount of chili flakes. For a spicier kick, add a bit more!
- Grill in batches: Avoid overcrowding the grill or skillet to ensure the chicken cooks evenly and doesn’t release excess moisture.
