Description
This Grilled Chili Lime Chicken Fajita Salad is a vibrant and healthy dish featuring marinated, grilled chicken breasts served over a bed of mixed greens with colorful bell peppers, red onion, cherry tomatoes, and creamy avocado. Tossed with a zesty chili lime dressing and topped with optional shredded cheese and crunchy tortilla chips, this salad offers a perfect balance of smoky, tangy, and fresh flavors ideal for a nutritious lunch or dinner.
Ingredients
Scale
For the Chicken and Marinade
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- Juice of 2 limes
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1/2 teaspoon smoked paprika (optional, for extra flavor)
For the Salad
- 6 cups mixed salad greens (e.g., romaine, spinach, arugula)
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 red onion, thinly sliced
- 1 cup cherry tomatoes, halved
- 1 avocado, sliced
- 1/4 cup fresh cilantro, chopped
- 1/2 cup shredded cheese (optional, such as cheddar or Mexican blend)
- 1/4 cup tortilla chips, crushed (optional, for crunch)
For the Dressing
- 1/4 cup olive oil
- 2 tablespoons lime juice
- 1 tablespoon honey (or agave for a vegan option)
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Marinate the Chicken: In a small bowl, combine olive oil, lime juice, chili powder, cumin, garlic powder, onion powder, smoked paprika (if using), salt, and pepper. Stir well to create the marinade. Place the chicken breasts in a resealable plastic bag or shallow dish and pour the marinade over the chicken. Seal the bag or cover the dish, then refrigerate for at least 30 minutes or up to 2 hours to infuse the flavors.
- Preheat the Grill: Heat your grill or grill pan to medium-high heat to ensure even cooking and proper sear marks.
- Grill the Chicken: Remove the chicken from the marinade, discarding any excess marinade. Grill the chicken breasts for about 6-7 minutes per side, or until fully cooked and the internal temperature reaches 165°F (75°C). Remove the chicken from the grill and let it rest for a few minutes to retain juices.
- Prepare the Salad Vegetables: While the chicken grills, thinly slice the red and yellow bell peppers, red onion, and halve the cherry tomatoes. Slice the avocado just before serving to prevent browning.
- Assemble the Salad: In a large salad bowl, combine the mixed greens, sliced bell peppers, onion, cherry tomatoes, avocado, chopped cilantro, and shredded cheese if using. Toss gently to mix all ingredients evenly.
- Make the Dressing: In a small bowl, whisk together olive oil, lime juice, honey (or agave), chili powder, garlic powder, salt, and pepper until well combined and emulsified.
- Toss Salad with Dressing: Drizzle the chili lime dressing over the salad mixture and toss gently to coat all the ingredients with the flavorful dressing.
- Slice and Add Chicken: Slice the rested grilled chicken into thin strips and arrange them on top of the salad evenly.
- Add Crunch and Serve: Sprinkle crushed tortilla chips over the salad for added texture if desired. Serve immediately to enjoy the fresh and vibrant flavors of this hearty salad.
Notes
- For a vegan version, substitute honey in the dressing with agave syrup and omit the cheese.
- Marinating the chicken longer (up to 2 hours) enhances the flavor but avoid exceeding this time to prevent texture changes.
- Slicing the avocado just before serving helps prevent browning and keeps the salad visually appealing.
- Using a grill pan is a great alternative if you don’t have an outdoor grill.
- Adjust the chili powder quantity in the marinade and dressing to suit your preferred spice level.
