Grilled Chicken Fajita Salad (Printable Version)
Juicy grilled fajita chicken with crisp peppers, avocado, and zesty lime dressing for a healthy Tex-Mex inspired meal.
# Ingredient List:
→ For the Chicken
01 - 2 large boneless, skinless chicken breasts
02 - 2 tablespoons olive oil
03 - 1 tablespoon lime juice
04 - 1 teaspoon chili powder
05 - 1 teaspoon ground cumin
06 - 1/2 teaspoon smoked paprika
07 - 1/2 teaspoon garlic powder
08 - 1/2 teaspoon onion powder
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon black pepper
→ For the Salad
11 - 6 cups mixed salad greens
12 - 1 red bell pepper, sliced
13 - 1 yellow bell pepper, sliced
14 - 1 small red onion, thinly sliced
15 - 1 avocado, sliced
16 - 1/2 cup cherry tomatoes, halved
17 - 1/4 cup fresh cilantro, chopped
→ For the Dressing
18 - 3 tablespoons olive oil
19 - 2 tablespoons lime juice
20 - 1 teaspoon honey
21 - 1/2 teaspoon ground cumin
22 - Salt and pepper, to taste
# How to Make:
01 - Whisk together olive oil, lime juice, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper in a bowl. Add chicken breasts, turning to coat thoroughly. Let marinate for at least 10 minutes while preparing remaining components.
02 - Preheat grill or grill pan to medium-high heat. Cook marinated chicken for 6 to 7 minutes per side until fully cooked, reaching an internal temperature of 165°F. Transfer to a cutting board and let rest for 5 minutes before slicing into strips.
03 - Arrange mixed salad greens evenly across a large serving platter or individual plates. Layer with sliced red bell pepper, yellow bell pepper, red onion, avocado, and halved cherry tomatoes.
04 - Combine olive oil, lime juice, honey, ground cumin, salt, and pepper in a small bowl. Whisk vigorously until fully emulsified and smooth.
05 - Top dressed salad with warm sliced chicken strips. Garnish with fresh chopped cilantro. Drizzle dressing evenly over the entire salad just before serving.
# Expert Tips:
01 -
- The marinade does double duty as a flavor builder for the chicken and a precursor to the dressing so everything tastes harmonious
- You get all those fajita flavors without the carbheavy tortilla wrapper but still feel completely satisfied
02 -
- Letting the chicken rest before slicing is crucial, otherwise all those juices run out onto your cutting board instead of staying in the meat
- The salad greens can start wilting if you dress them too early, so wait until the very last moment
03 -
- Pounding the chicken to even thickness, about half an inch, ensures it grills uniformly without drying out at the thinner edges
- If you want extra char flavor, grill the bell peppers and onions for a couple of minutes before adding them to the salad