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Grilled Chili Lime Chicken Fajita Salad Recipe
Ash Tyrrell

Grilled Chili Lime Chicken Fajita Salad Recipe

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.
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Prep Time 10 minutes
Cook Time 30 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 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
  • 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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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!
  5. 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.
  6. 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.