Grilled Chili Lime Chicken Fajita Salad: A Zesty, Fresh Fiesta in a Bowl
When I first made this Grilled Chili Lime Chicken Fajita Salad, I honestly didn’t expect it to be this good.
But one bite in, and I knew I had a new favorite. The smoky chicken, tangy lime marinade, and vibrant grilled veggies work together like magic.
What really impressed me was how the same zesty dressing works double-duty as a marinade. It saves time and boosts flavor. If you love a salad that eats like a full meal, this one’s for you.
Ingredients
Here’s what I used to bring this fajita salad to life. Each ingredient plays a key role, so fresh is best!
For the Marinade & Dressing:
- 1/4 cup olive oil – gives richness and helps the flavors soak in
- Juice of 2 limes – adds brightness and tang
- 2 tablespoons chopped fresh cilantro – for earthy, citrusy notes
- 3 garlic cloves, minced – brings a punch of flavor
- 1 tablespoon brown sugar – balances out the acidity
- 1/2 teaspoon red chili flakes – adds a subtle kick
- 1/2 teaspoon ground cumin – adds a warm, smoky layer
- Salt to taste – brings everything together
For the Salad:
- 4 boneless skinless chicken thighs – juicy and perfect for grilling
- 1 red bell pepper, sliced – adds sweetness and color
- 1 yellow bell pepper, sliced – for a mellow, sunny flavor
- 1 red onion, sliced – slightly sweet when grilled
- 1 head Romaine lettuce, chopped – crisp and sturdy base
- 1 avocado, sliced – creamy richness that balances the heat
- Fresh cilantro, chopped (for garnish)
- Sour cream (optional) – to mellow out the spice
Note: This recipe serves 3–4 people generously.
Variations
Want to tweak it a bit? Here are some tasty ways to make it your own:
- Spicy Version: Add chopped jalapeños or a drizzle of chipotle sauce.
- Change the Protein: Try grilled shrimp, beef strips, or tofu for a vegetarian option.
- Leafy Greens Swap: Use spinach, kale, or spring mix instead of Romaine.
- Sugar-Free: Replace brown sugar with a touch of honey or skip it altogether.
Cooking Time
Here’s how much time you’ll need from start to finish:
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
Equipment You’ll Need
Here’s what I grabbed from my kitchen before getting started:
- Grill Pan or Skillet: For grilling the chicken and veggies to perfection
- Mixing Bowl: To whisk up the marinade and dressing
- Sharp Knife: For neatly slicing veggies and meat
- Cutting Board: A stable prep surface
- Tongs: To flip chicken and stir veggies while grilling
How to Make Grilled Chili Lime Chicken Fajita Salad?
Making this salad is easy and fun. The steps are simple, and the flavors build with each stage.
Make the Marinade
I started by whisking together olive oil, lime juice, cilantro, garlic, brown sugar, red chili flakes, cumin, and salt. Once it was smooth and fragrant, I poured half of it into a bowl to marinate the chicken. The rest went into the fridge for later—it becomes the dressing.
Marinate the Chicken
I added the chicken thighs into the bowl and made sure they were fully coated. I let them soak for about 20 minutes while prepping the veggies. If you’ve got extra time, marinating for 2 hours or overnight brings even bolder flavor.
Grill the Chicken
Once my grill pan was hot, I placed the chicken on and cooked it for about 6–7 minutes per side until it had nice char marks and was fully cooked. I removed the chicken and let it rest while I moved on to the veggies.
Cook the Vegetables
In the same pan, I tossed in the sliced onions and bell peppers with a splash of oil. I sautéed them until they were tender and slightly charred, which only took around 5–7 minutes. They smelled amazing!
Assemble the Salad
I laid down a bed of Romaine in a large bowl and added the warm grilled veggies, juicy sliced chicken, and creamy avocado. I grabbed the dressing from the fridge and drizzled it over the top, finishing with a sprinkle of fresh cilantro.
Serve and Enjoy
At this point, it looked like something from a restaurant. I served it with a dollop of sour cream and a handful of tortilla chips on the side. It was fresh, filling, and super satisfying.
Additional Tips for Making this Recipe Better
After making this a few times, here’s what I’ve learned to make it even better:
- Marinate Overnight: The longer you marinate, the deeper the flavor.
- Rest Your Chicken: Letting it sit for 5 minutes after cooking keeps it juicy.
- Thin Slices Are Key: This makes the salad easier to eat and mix.
- Don’t Overcrowd the Pan: Grill chicken and veggies in batches for a perfect sear.
How to Serve Grilled Chili Lime Chicken Fajita Salad?
This salad looks beautiful on a large platter for sharing or in individual wide bowls. I like to fan out the avocado slices, tuck in the chicken, and spoon over the grilled veggies for a layered look. Garnish with lime wedges, cilantro, and a light sprinkle of chili flakes. You can serve it with tortilla chips, warm pita, or crusty bread for a complete meal.
Nutritional Information
This salad is packed with nutrients and balanced for a satisfying meal. Here’s a quick breakdown:
- Calories: 426
- Protein: 25g
- Carbohydrates: 18g
- Fat: 30g
Make Ahead and Storage
Want to save time or prep for the week? No problem!
Meal Prep
You can grill the chicken and veggies a day in advance. Store them in separate containers in the fridge. Assemble your salad fresh when you’re ready, and drizzle with the reserved dressing.
Storing Leftovers
Keep leftovers in an airtight container for up to 3 days. To avoid soggy lettuce, store greens and toppings separately. Reheat the chicken and veggies, then combine when ready to eat.
Freezing
The grilled chicken can be frozen for up to 1 month. Just slice before freezing and thaw overnight in the fridge. Avoid freezing lettuce or avocado.
Why You’ll Love This Recipe?
This salad isn’t just delicious—it’s super convenient and versatile too! Here’s why I keep making it:
- Full of Flavor: The chili-lime marinade and grilled veggies bring bold, fresh taste.
- Quick and Easy: It’s done in about 40 minutes from start to finish.
- Customizable: Great for low-carb, dairy-free, or vegetarian swaps.
- Meal in One Bowl: No need for sides—it’s hearty enough on its own.
- Great for Entertaining: It’s colorful, impressive, and always a crowd-pleaser.
Grilled Chili Lime Chicken Fajita Salad Recipe
Ingredients
Method
- I started by whisking together olive oil, lime juice, cilantro, garlic, brown sugar, red chili flakes, cumin, and salt. Once it was smooth and fragrant, I poured half of it into a bowl to marinate the chicken. The rest went into the fridge for later—it becomes the dressing.
- I added the chicken thighs into the bowl and made sure they were fully coated. I let them soak for about 20 minutes while prepping the veggies. If you’ve got extra time, marinating for 2 hours or overnight brings even bolder flavor.
- Once my grill pan was hot, I placed the chicken on and cooked it for about 6–7 minutes per side until it had nice char marks and was fully cooked. I removed the chicken and let it rest while I moved on to the veggies.
- In the same pan, I tossed in the sliced onions and bell peppers with a splash of oil. I sautéed them until they were tender and slightly charred, which only took around 5–7 minutes. They smelled amazing!
- I laid down a bed of Romaine in a large bowl and added the warm grilled veggies, juicy sliced chicken, and creamy avocado. I grabbed the dressing from the fridge and drizzled it over the top, finishing with a sprinkle of fresh cilantro.
- At this point, it looked like something from a restaurant. I served it with a dollop of sour cream and a handful of tortilla chips on the side. It was fresh, filling, and super satisfying.
Notes
- Marinate Overnight: The longer you marinate, the deeper the flavor.
- Rest Your Chicken: Letting it sit for 5 minutes after cooking keeps it juicy.
- Thin Slices Are Key: This makes the salad easier to eat and mix.
- Don’t Overcrowd the Pan: Grill chicken and veggies in batches for a perfect sear.
