Description
This vibrant Grilled Chili Lime Chicken Fajita Salad combines juicy, marinated chicken thighs grilled to perfection with sautéed bell peppers and onions, served on a bed of crisp romaine lettuce and creamy avocado slices. The tangy lime-cilantro dressing brings a refreshing zest, making it a perfect light and flavorful meal for any occasion.
Ingredients
Scale
Marinade and Chicken
- 3 tablespoons olive oil
- 100 ml freshly squeezed lime juice
- 2 tablespoons chopped cilantro
- 2 cloves garlic, crushed
- 1 teaspoon brown sugar
- 3/4 teaspoon red chili flakes (adjust to spice preference)
- 1/2 teaspoon ground cumin
- 1 teaspoon salt
- 4 boneless chicken thigh fillets, skin removed
Vegetables and Salad
- 1/2 yellow bell pepper, deseeded and sliced
- 1/2 red bell pepper, deseeded and sliced
- 1/2 onion, sliced
- 5 cups Romaine lettuce (or cos lettuce), washed and dried
- 2 avocados, sliced
Garnish and Optional
- 1 pinch extra cilantro for garnish
- 1 pinch sour cream (optional, to serve)
Instructions
- Prepare Marinade and Marinate Chicken: In a bowl, whisk together the olive oil, lime juice, chopped cilantro, crushed garlic, brown sugar, red chili flakes, ground cumin, and salt until well combined. Pour half of this marinade into a shallow dish and coat the chicken thigh fillets thoroughly. Cover and refrigerate for 2 hours if possible to let the flavors infuse. Keep the remaining marinade refrigerated to use later as a dressing.
- Grill Chicken: Heat one teaspoon of olive oil in a grill pan or skillet over medium-high heat. Grill the chicken fillets on each side until golden brown, crispy on the outside, and fully cooked through. Cook in batches to avoid overcrowding and excess water release. Once done, remove the chicken and let it rest briefly for juices to redistribute.
- Sauté Vegetables: Wipe the pan clean with a paper towel to remove residue, then drizzle with another teaspoon of olive oil. Add the sliced yellow and red bell peppers along with the onion strips. Fry, stirring occasionally, until the vegetables are cooked but still have a slight crunch, according to your preference.
- Assemble the Salad: Slice the rested grilled chicken into strips. On serving plates, arrange the romaine lettuce leaves as a base, top with avocado slices, sautéed peppers and onions, and chicken strips. Drizzle with the reserved marinade, now used as a dressing. Garnish with extra cilantro leaves and serve with a pinch of sour cream if desired for added creaminess.
Notes
- For more intense flavor, marinate chicken overnight.
- Adjust red chili flakes to control the heat level.
- You can substitute chicken thighs with chicken breasts if preferred.
- Use fresh lime juice for the best tangy flavor.
- If you don’t have a grill pan, a regular skillet will work well.
- Sour cream is optional and adds a creamy texture that balances the spice.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Grilling
- Cuisine: Mexican
