Tangy Grilled Chili Lime Chicken Fajita Salad Recipe

Chili lime chicken fajitas dance with vibrant, zesty flavors that reinvent an ordinary meal into a culinary adventure.

Sizzling spices and tangy marinades create a symphony of taste sensations that awaken every taste bud.

Mexican-inspired cuisine brings bold, fresh ingredients together in a delightful explosion of color and texture.

Lean protein mingles with crisp vegetables, offering a nutritious and satisfying dining experience that feels both indulgent and wholesome.

Fresh herbs and bright citrus notes elevate this dish from simple to spectacular, making each bite a memorable journey.

Simple techniques and quick preparation mean you can enjoy restaurant-quality goodness without extensive cooking skills.

The magic happens when carefully selected ingredients blend in perfect harmony, creating a meal that looks as incredible as it tastes.

Grilled Chili Lime Chicken Fajita Salad That Pops

• Burst with Zesty Flavors: This chili lime marinade transforms ordinary chicken into a vibrant, tangy sensation that dances on your taste buds with bright citrus and spicy undertones.
• Effortless Meal Prep Magic: The recipe allows marinating ahead of time, making it perfect for busy weeknights while delivering restaurant-quality results without complicated cooking techniques.
• Customize Your Culinary Canvas: Easily adaptable salad lets you play with ingredients, swap proteins, or adjust spice levels to match your personal taste preferences and dietary needs.
• Quick and Nutritious Protein-Packed Meal: Grilled chicken atop fresh greens creates a light yet satisfying dish that delivers balanced nutrition in under 30 minutes of total preparation time.

What You’ll Need for Chili Lime Fajita Salad

• Chicken Fillets: Lean protein that absorbs marinade flavors perfectly and provides the main protein for the salad.

• Chili Powder: Adds warm, spicy kick and depth of flavor to the chicken.
• Lime Juice: Bright, tangy citrus that tenderizes chicken and provides zesty freshness.
• Olive Oil: Helps distribute marinade flavors and promotes even cooking.
• Garlic: Provides aromatic, pungent base that enhances overall seasoning.

• Bell Peppers: Colorful, crisp vegetables that add sweetness and crunch to the salad.
• Onion Strips: Provides sharp, savory flavor and textural contrast.
• Salad Leaves: Fresh, green base that creates a light and nutritious foundation.
• Avocado Slices: Creamy, rich addition that offers healthy fats and smooth texture.

• Cilantro Leaves: Fresh herb that adds bright, herbal note to the dish.
• Sour Cream: Cool, tangy topping that balances spicy marinade.

How to Build a Chicken Fajita Salad on the Grill

Step 1: Prepare Zesty Marinade

Whisk together all marinade ingredients until well combined.

Step 2: Marinate Chicken

Pour half the marinade into a shallow dish. Add chicken fillets and let them soak up flavors for 2 hours in the refrigerator. Keep the remaining marinade for later use as a dressing.

Step 3: Grill Chicken to Perfection

• Golden brown
• Crispy exterior
• Fully cooked through

Remove from heat and let chicken rest.

Step 4: Sauté Colorful Vegetables

• Bell pepper strips
• Onion strips

Cook until vegetables reach desired tenderness.

Step 5: Assemble Vibrant Salad

• Fresh salad leaves
• Avocado slices
• Sautéed peppers
• Sautéed onions
• Chicken strips

Step 6: Finish and Serve

• Fresh cilantro leaves
• Optional sour cream on the side

Tips for Juicy Chicken and Charred Veggies

• Maximize Flavor Infusion: Marinate chicken for at least 2 hours, or overnight if possible, to allow the chili and lime to deeply penetrate the meat.
• Perfect Grill Technique: Pat chicken dry before grilling to ensure a crispy, golden exterior and prevent steaming instead of searing.
• Vegetable Crunch Control: Sauté peppers and onions quickly to maintain a slight crispness and preserve their vibrant colors and nutrients.
• Protein Resting Hack: Let grilled chicken rest for 5 minutes after cooking to help juices redistribute, keeping the meat tender and moist.
• Dressing Double Duty: Reserve marinade before adding raw chicken to safely use as a flavorful salad dressing, adding an extra punch of zesty flavor.

Best Way to Store and Reheat Fajita Salad

• Refrigerate: Store leftover grilled chili lime chicken fajita salad in an airtight container for up to 3 days. Separate wet ingredients like dressing and sour cream to prevent salad greens from becoming soggy.
• Reheat: Warm chicken separately in a skillet over medium heat for 2-3 minutes, ensuring it doesn't dry out. Add sliced chicken back to room temperature salad just before serving to maintain freshness and crisp texture.
• Freeze: While fresh is best, you can freeze chicken and peppers in a sealed freezer bag for up to one month. Thaw overnight in refrigerator and gently reheat before assembling salad components.

What Goes Well with Chili Lime Salad

• Sip Fresh Margarita Magic: Pair this zesty chili lime chicken fajita salad with a classic margarita that matches the citrusy and spicy flavor profile, enhancing the meal's vibrant Mexican-inspired taste.
• Pop Open Crisp White Wine: Select a refreshing sauvignon blanc or pinot grigio with bright acidity that complements the grilled chicken and cuts through the richness of avocado and sour cream.
• Serve Cooling Mexican Cerveza: Grab a light Mexican beer like Corona or Modelo Especial, which provides a smooth, crisp backdrop that balances the salad's bold chili and lime marinade.
• Add Sparkling Citrus Mocktail: For non-alcoholic options, create a lime-infused sparkling water with fresh mint and a touch of agave, mirroring the dish's fresh and tangy characteristics.

Fresh Twists for Chicken Fajita Salad

• Spicy Shrimp Fajita Salad: Replace chicken with succulent shrimp, marinating in the same zesty chili lime blend. Grill shrimp quickly until pink and slightly charred for a seafood-packed protein option.
• Mediterranean Chicken Salad: Transform the recipe by adding crumbled feta cheese, kalamata olives, and cucumber slices. Swap cilantro for fresh mint and use Greek yogurt instead of sour cream for a Mediterranean flair.
• Vegetarian Fajita Salad: Substitute chicken with grilled portobello mushrooms or firm tofu, maintaining the marinade's bold flavors. Add black beans and roasted corn for extra protein and texture.
• Tropical Mango Chicken Salad: Incorporate diced fresh mango into the salad for a sweet counterpoint to the spicy marinade. Sprinkle toasted coconut flakes on top for an extra layer of tropical excitement.

Grilled Chili Lime Chicken Fajita Salad Recipe

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4.7 from 39 reviews

• Total Time: 35 minutes
• Yield: 4 1x

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Description

Mexican-inspired flavors dance in this zesty Grilled Chili Lime Chicken Fajita Salad, blending smoky grilled chicken with tangy lime and spicy chili. Fresh ingredients and bold seasonings create a light yet satisfying meal perfect for summer dining.

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Ingredients

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Proteins:

• 4 chicken thigh fillets, skin removed (no bone)

Vegetables and Produce:

• ½ yellow bell pepper, deseeded and sliced
• ½ red bell pepper, deseeded and sliced
• ½ onion, sliced
• 5 cups romaine lettuce leaves, washed and dried
• 2 avocados, sliced
• Cilantro leaves (extra, for garnish)
• 2 cloves garlic, crushed

Marinade/Dressing Ingredients:

• 3 tablespoons (45 milliliters) olive oil
• 100 milliliters (just over ⅓ cup) freshly squeezed lime juice
• 2 tablespoons (30 milliliters) cilantro, chopped
• 1 teaspoon brown sugar
• ¾ teaspoon red chili flakes (adjust to preference)
• ½ teaspoon ground cumin
• 1 teaspoon salt

Optional Serving:

• Sour cream

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Instructions

1. In a mixing bowl, thoroughly blend the marinade ingredients to create a harmonious flavor profile.
2. Divide the marinade, pouring half into a shallow container. Immerse chicken fillets, ensuring complete coverage, and let marinate for up to 2 hours in the refrigerator for optimal taste absorption.
3. Preheat a grill pan or skillet to medium-high heat, adding of cooking oil to prevent sticking.
4. Carefully place marinated chicken fillets on the hot surface, cooking for 4-5 minutes per side until golden brown and internal temperature reaches 165 degrees Fahrenheit (74 degrees Celsius).
5. Transfer grilled chicken to a cutting board, allowing it to rest for 3-4 minutes to retain moisture and redistribute juices.
6. Clean the cooking surface with a paper towel, then add another teaspoon (5 milliliters) of oil.
7. Sauté bell pepper and onion strips until they become slightly tender and develop caramelized edges, approximately 3-4 minutes.
8. Slice the rested chicken into uniform strips against the grain for maximum tenderness.
9. Arrange a bed of fresh salad leaves on serving plates, strategically layering sliced avocado, grilled peppers, onions, and chicken strips.
10. Drizzle the reserved marinade over the salad as a zesty dressing, garnishing with fresh cilantro leaves and a dollop of sour cream if desired.

Notes

• Marinate chicken for maximum flavor by letting it soak in the chili lime mixture for up to two hours, enhancing tenderness and infusing delicious zesty notes.
• Use high heat when grilling chicken to achieve those perfect golden-brown exterior marks that seal in juicy, succulent meat.
• Keep reserved marinade chilled and use as a vibrant dressing, adding an extra punch of tangy, spicy flavor to your salad.
• Quickly sauté peppers and onions until they’re slightly caramelized but still crisp, maintaining their natural sweetness and texture.
• Create a balanced meal by layering fresh salad greens with grilled chicken, colorful vegetables, and creamy avocado slices for a nutritious, satisfying dish.
• Customize your salad with optional toppings like fresh cilantro and sour cream to elevate the overall taste and presentation.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Lunch, Dinner, Appetizer
• Method: Grilling
• Cuisine: Mexican

Nutrition

• Serving Size: 4
• Calories: 380 kcal
• Sugar: 4 g
• Sodium: 520 mg
• Fat: 25 g
• Saturated Fat: 5 g
• Unsaturated Fat: 18 g
• Trans Fat: 0 g
• Carbohydrates: 12 g
• Fiber: 7 g
• Protein: 30 g
• Cholesterol: 145 mg