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Grilled Chili Lime Chicken Fajita Salad Recipe
Ash Tyrrell

Grilled Chili Lime Chicken Fajita Salad Recipe

I have to tell you, making this Grilled Chili Lime Chicken Fajita Salad was such a game-changer for my weeknight dinners. The combination of zesty lime, smoky chili, and perfectly grilled chicken made every bite incredibly flavorful. I love that it’s fresh, colorful, and feels indulgent without being heavy.
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Total Time 30 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 2 large chicken breasts skinless, boneless – Using fresh chicken gives the best texture; pound them lightly for even grilling.
  • 2 tablespoons olive oil – Helps the chicken stay juicy and adds a subtle richness.
  • 1 tablespoon chili powder – Choose a good-quality chili powder for real flavor; smoked chili adds depth.
  • 1 teaspoon cumin – Adds a warm earthy aroma that pairs perfectly with lime.
  • 1 teaspoon paprika – Optional but it gives a slight smokiness.
  • 1 teaspoon garlic powder – Using fresh garlic is great too but powdered blends evenly on the chicken.
  • Salt and pepper to taste – Always season generously for maximum flavor.
  • Juice of 1 lime – Fresh lime juice brightens the whole salad.
  • 1 red bell pepper sliced – Crisp, fresh peppers give a sweet crunch; avoid frozen for best texture.
  • 1 yellow bell pepper sliced – Adds color and sweetness.
  • 1 green bell pepper sliced – Slight bitterness balances the sweet peppers.
  • 1 medium red onion sliced – Soaks up the marinade and adds a sharp bite.
  • 4 cups romaine lettuce chopped – Use crisp, fresh leaves for texture; avoid pre-washed bags if possible.
  • 1/2 cup cherry tomatoes halved – Juicy and sweet for freshness.
  • 1/2 cup shredded cheddar cheese – Grate fresh cheese for the best flavor.
  • 1/4 cup fresh cilantro chopped – Adds a refreshing herbaceous note.
  • Optional dressing: 2 tablespoons olive oil 1 tablespoon lime juice, 1 teaspoon honey, salt, and pepper – Homemade dressing is simple and zesty.

Method
 

  1. Start by combining olive oil, chili powder, cumin, paprika, garlic powder, lime juice, salt, and pepper in a bowl. I like to rub this mixture all over the chicken breasts to ensure every bite is flavorful. Let it marinate for at least 15 minutes, or up to 2 hours for deeper flavor.
  2. Heat your grill or grill pan to medium-high. Place the chicken on the hot surface and cook for 5-6 minutes per side until fully cooked and slightly charred. I always check with a meat thermometer to make sure it reaches 165°F.
  3. While the chicken is grilling, toss the sliced peppers and onions in a little olive oil, salt, and pepper. Grill them for 5-6 minutes, turning occasionally until they’re slightly softened but still have a crunch. This keeps the salad fresh and colorful.
  4. In a large bowl, layer the chopped romaine, cherry tomatoes, grilled peppers, and onions. Slice the grilled chicken and arrange it on top. Sprinkle with shredded cheese and chopped cilantro for a burst of flavor and color.
  5. Whisk together olive oil, lime juice, honey, salt, and pepper for a quick dressing. I like drizzling it over the salad just before serving to keep the greens crisp. Toss everything lightly so each bite gets some of the zesty dressing.

Notes

  • I always pat my chicken dry before marinating to get a better sear on the grill.
  • Letting the chicken rest for 5 minutes after grilling keeps it juicy.
  • Cutting vegetables evenly ensures they cook at the same rate.
  • I like adding a sprinkle of smoked paprika on top just before serving for extra aroma.
  • Using fresh lime juice instead of bottled makes a huge difference in brightness.