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.
Ingredients
Scale
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
Instructions
- In a mixing bowl, thoroughly blend the marinade ingredients to create a harmonious flavor profile.
- 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.
- Preheat a grill pan or skillet to medium-high heat, adding of cooking oil to prevent sticking.
- 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).
- Transfer grilled chicken to a cutting board, allowing it to rest for 3-4 minutes to retain moisture and redistribute juices.
- Clean the cooking surface with a paper towel, then add another teaspoon (5 milliliters) of oil.
- Sauté bell pepper and onion strips until they become slightly tender and develop caramelized edges, approximately 3-4 minutes.
- Slice the rested chicken into uniform strips against the grain for maximum tenderness.
- Arrange a bed of fresh salad leaves on serving plates, strategically layering sliced avocado, grilled peppers, onions, and chicken strips.
- 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