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Grilled Chili Lime Chicken Fajita Salad

Grilled Chili Lime Chicken Fajita Salad
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Grilled Chili Lime Chicken Fajita Salad is a vibrant and refreshing dish that combines tender grilled chicken with zesty flavors and fresh vegetables. This recipe is perfect for family gatherings, picnics, or quick weeknight dinners. The chili lime marinade not only enhances the taste of the chicken but also doubles as a dressing, making this salad both delicious and convenient to prepare. It’s customizable, allowing you to add your favorite vegetables or tweak ingredients based on personal preferences. Plus, it’s packed with protein and healthy fats, ensuring a filling and nutritious meal option.

Ingredients

Scale
  • 4 boneless chicken thigh fillets (skin removed)
  • 3 tablespoons olive oil
  • 100 ml lime juice (freshly squeezed)
  • 2 tablespoons cilantro (chopped)
  • 2 cloves garlic (crushed)
  • 1 teaspoon brown sugar
  • 3/4 teaspoon red chili flakes
  • 1/2 teaspoon ground cumin
  • 1 teaspoon salt
  • 1/2 yellow bell pepper (deseeded and sliced)
  • 1/2 red bell pepper (deseeded and sliced)
  • 1/2 onion (sliced)
  • 5 cups Romaine lettuce (washed and dried)
  • 2 avocados (sliced)
  • 1 pinch cilantro (extra to garnish)
  • 1 pinch sour cream (optional – to serve)

Instructions

  1. Whisk together all marinade ingredients in a mixing bowl until well combined.
  2. Pour half of the marinade into a shallow dish. Add chicken thighs, coating them thoroughly. Leave to marinate for two hours in the refrigerator if time allows.
  3. Reserve the remaining marinade in the fridge for later use as a dressing.
  4. Heat about one teaspoon of oil in a grill pan or skillet over medium-high heat.
  5. Grill chicken fillets on each side until golden brown, crispy, and cooked through. Avoid overcrowding; grill in batches if necessary.
  6. Once cooked, set aside the chicken to rest before slicing.
  7. Wipe down the grill pan with a paper towel.
  8. Drizzle another teaspoon of oil into the pan.
  9. Fry sliced yellow bell pepper, red bell pepper, and onion until they reach your desired tenderness.
  10. Slice grilled chicken thighs into strips.
  11. In a large bowl or platter, layer Romaine lettuce leaves as a base.
  12. Top with avocado slices, grilled peppers, onion strips, and sliced chicken.
  13. Drizzle reserved marinade/dressing over the top before serving.
  14. Garnish with extra cilantro leaves and serve with sour cream if desired.

Nutrition

Find it online: https://cookingwithlola.com/grilled-chili-lime-chicken-fajita-salad/