Go Back

Grilled Chicken Fajita Salad Recipe

This grilled chicken fajita salad is a great option for lunch or dinner. It's loaded with protein and healthy fats and so easy to throw together. BBQ, baby!
Prep Time 10 minutes
Cook Time 30 minutes
Course Salad
Servings 4 servings
Calories 435 kcal

Equipment

Ingredients
  

For the marinade

  • 3 tbsp  olive oil
  • cup freshly squeezed lime juice
  • 2 tbsp  cilantro, chopped
  • 2 cloves garlic, crushed
  • 1 tbsp  brown sugar
  • 1 tsp red chili flakes
  • ½ tbsp  ground Cumin
  • salt and ground black pepper to taste

For the salad

  • 4 chicken thigh fillets, skin removed
  • 1 yellow bell pepper, deseeded and sliced
  • 1 red bell pepper, deseeded and sliced
  • 1  onion, sliced
  • 4 cups Romaine, (or cos) lettuce leaves,
  • 2 avocados, sliced
  • Extra cilantro leaves to garnish
  • Sour cream, (optional) to serve

Instructions
 

  • Whisk marinade ingredients together to combine. Pour half the marinade into a shallow dish to marinade the chicken fillets for two hours if time allows. Refrigerate the reserved untouched marinade to use as a dressing.
  • Preheat you grill and grill chicken fillets on each side until golden, crispy and cooked through. Once chicken is cooked, set aside and allow to rest.
  • In a pan drizzle with another teaspoon of oil and fry pepper and onion strips until cooked to your liking.
  • Slice chicken into strips and prepare salad with leaves, avocado slices, peppers, onion strips and chicken. Drizzle with remaining marinade/dressing and serve with (optional) extra cilantro leaves and sour cream.