Grilled Chili Lime Chicken Fajita Salad Quick Recipe

Make a treat with our Grilled Chili Lime Chicken Fajita Salad, packed with marinated chicken, fresh veggies, and a dual-purpose zesty dressing.

Grilled Chili Lime Chicken Fajita Salad

Indulge in the vibrant flavours of the Grilled Chili Lime Chicken Fajita Salad, where every bite offers a fusion of zesty lime and spicy chilli flavours. This tasty and healthy salad isn’t just about the perfectly marinated chicken; it’s a full palate experience with creamy avocados, charred peppers, and a unique dressing that also serves as the marinade. Ideal for those craving a hearty yet refreshing meal, this salad delivers both satisfaction and zest.

INGREDIENTS

Marinade/Dressing:

3 tablespoons olive oil
100 ml (just over 1/3 cup) freshly squeezed lime juice
2 tablespoons cilantro, chopped
2 cloves garlic, crushed
1 teaspoon brown sugar
3/4 teaspoon red chili flakes, (or red pepper flakes — adjust to your preference of spice)
1/2 teaspoon ground Cumin
1 teaspoon salt

Salad

4 chicken thigh fillets, skin removed (no bone)
1/2 yellow bell pepper, deseeded and sliced
1/2 red bell pepper, deseeded and sliced
1/2 an onion, sliced
5 cups Romaine, (or cos) lettuce leaves, washed and dried
2 avocados, sliced
Extra cilantro leaves to garnish
Sour cream, (optional) to serve

INSTRUCTIONS

Prepare the Marinade/Dressing:

Mix the marinade/dressing ingredients in a 1 cup capacity jug.
Pour out HALF into a shallow dish to marinate your chicken thighs.
Refrigerate the other half that remains untouched to use as a dressing later.

Marinate the Chicken:

Marinate the chicken for as long as you have time for. Options can vary from two hours, overnight, or if short on time, you can immediately proceed to cooking after marinating.

Cooking the Chicken:

You can grill the chicken using either a stovetop grill pan or a barbecue. If you don’t have a grill or grill pan, a non-stick pan or skillet will work fine.
Once cooked, allow the chicken to rest for about 5 minutes to lock in the juices before slicing it into strips.

Prepare the Salad:

In the meantime, fry up the sliced onion and pepper strips.
Combine all the salad ingredients in a large bowl, adding the cooked chicken strips.

Dressing the Salad:

Drizzle the reserved UNTOUCHED dressing over the salad before serving.

Serving Suggestion

Cilantro Lime Rice
Grilled Corn on the Cob
Warm Tortillas
Black Bean Soup
Chips and Salsa or Guacamole

Tips and Tricks

To maximize flavor, ensure the chicken is well-coated and marinate for as long as possible, ideally overnight.
The original recipe suggests thighs for their juiciness, you can substitute chicken breasts if you prefer a leaner option. Just be careful not to overcook as breasts can dry out quickly.
After grilling the chicken, let it rest for about 5 minutes before slicing.
If a grill or grill pan isn’t available, using a regular skillet can work well too. Ensure it’s well-heated to get a good sear on the chicken.