Description

This grilled chili lime chicken fajita salad is packed with bold flavors, fresh veggies, and juicy grilled chicken marinated in a zesty chili lime sauce. It’s a vibrant, satisfying meal that’s perfect for lunch or dinner. Serve it with a creamy cilantro-lime dressing for the ultimate flavor combo!

Ingredients

For the Chicken Marinade:

1 1/2 lbs boneless, skinless chicken breasts
2 tablespoons olive oil
Juice of 2 limes
2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper

For the Salad:

1 tablespoon olive oil (for grilling veggies)
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 green bell pepper, sliced
1 small red onion, thinly sliced
6 cups romaine lettuce, chopped
1 avocado, sliced
1 cup cherry tomatoes, halved
1/2 cup corn (fresh, grilled, or canned)
1/4 cup fresh cilantro, chopped

Optional Toppings:

Lime wedges
Tortilla strips or chips
Crumbled queso fresco or feta

For the Dressing (optional but recommended):

1/4 cup plain Greek yogurt
2 tablespoons mayonnaise
Juice of 1 lime
1 tablespoon chopped cilantro
Salt and pepper, to taste

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Instructions

Marinate the Chicken:
In a bowl or zip-top bag, whisk together olive oil, lime juice, and all the spices. Add chicken and toss to coat. Marinate for at least 30 minutes (or up to 8 hours in the fridge).
Grill the Chicken:
Preheat grill or grill pan to medium-high heat. Grill chicken for 6–7 minutes per side, or until fully cooked and nicely charred. Let rest for 5 minutes, then slice.
Grill the Veggies:
While the chicken rests, toss the sliced peppers and onions with 1 tablespoon olive oil. Grill for 5–6 minutes, turning occasionally, until slightly charred and tender.
Assemble the Salad:
In a large bowl or platter, layer chopped romaine, grilled peppers and onions, cherry tomatoes, corn, avocado, and sliced grilled chicken. Sprinkle with chopped cilantro.
Make the Dressing (if using):
Stir together Greek yogurt, mayo, lime juice, cilantro, salt, and pepper until smooth.
Serve:
Drizzle salad with dressing and top with optional toppings like lime wedges, tortilla strips, or cheese. Serve immediately.

Notes

To save time, you can prep the marinade and veggies ahead.
Chicken can be cooked in a stovetop grill pan if outdoor grilling isn’t an option.

Adjust spice level by adding cayenne or using mild chili powder

Nutrition

Serving Size: 1 salad
Calories: 420
Sugar: 5g
Sodium: 540mg
Fat: 22g
Saturated Fat: 4g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 5g
Protein: 38g
Cholesterol: 100mg