Grilled Chili Lime Chicken Fajita Salad Recipe

Grilled Chili Lime Chicken Fajita Salad Recipe | Zesty & Fresh

I’m so excited to share this recipe with you. I recently made the Grilled Chili Lime Chicken Fajita Salad Recipe and couldn’t wait to write it up for you. This salad is fresh, zesty, and packed with flavor — the kind of meal that feels light but leaves you completely satisfied. The chicken turns juicy and smoky, the veggies stay crisp, and the creamy avocado rounds everything out beautifully.

All you need is a few fresh ingredients and a little time, and you’ll have a restaurant-worthy dish at home. Give it a try, and I promise you’ll want to make it again and again! You can also enjoy similar comfort food like Chicken and Dumpling Casserole Recipe for cozy dinners.

Ingredients

Here’s everything you’ll need — and some reasons why these ingredients shine in this salad.

For the marinade / dressing:

• 3 tablespoons olive oil — helps blend flavors and gives the chicken a nice sear.
• 100 ml freshly squeezed lime juice — brightens the dish and gives a tangy zing that balances spices.
• 2 tablespoons of fresh chopped cilantro — adds fresh herbal notes that complement lime and chili.
• 2 cloves garlic, crushed — for depth and a little bite. You could also try 15 Minute Garlic Sesame Noodles Recipe if you love garlic-forward dishes.
• 1 teaspoon brown sugar — just enough sweetness to balance heat and acidity.
• ¾ teaspoon red chili flakes — adds smoky heat; adjust to your liking.
• ½ teaspoon ground cumin — brings warm, earthy depth.
• 1 teaspoon salt — enhances flavor and balances acidity.

For the salad:

• 4 boneless, skinless chicken thigh fillets — thighs stay juicy and soak up marinade well.
• ½ yellow bell pepper, deseeded and sliced — adds sweetness and crisp texture.
• ½ red bell pepper, deseeded and sliced — vibrant color and natural sweetness.
• ½ onion, sliced — adds sharpness and tastes amazing when slightly charred.
• 5 cups Romaine lettuce leaves, washed and dried — crisp base that holds up to warm toppings.
• 2 avocados, sliced — creamy richness that balances heat and acidity.
• Extra cilantro, to garnish — adds freshness and color.
• Sour cream (optional) — creamy finish that ties flavors together.

Note: This recipe serves about four people.

Variations

Here are some simple swaps if you want to adjust the flavor or make it diet-friendly:

• Dairy-free: Skip the sour cream.
• Milder version: Reduce or omit chili flakes.
• Hotter version: Add cayenne or your favorite hot sauce.
• Low-carb: Use spinach or kale for a heartier green base.
• Extras: Add black beans, corn, cherry tomatoes, or shredded cheese.

Cooking Time

• Prep Time: 10 minutes
• Cooking Time: 30 minutes
• Total Time: 40 minutes

Equipment You Need

• Grill pan or skillet — for cooking chicken and charring veggies.
• Mixing bowl — to combine marinade ingredients.
• Knife and cutting board — for prepping vegetables and slicing chicken.
• Large salad bowl or platter — for assembling the final dish.

How to Make Grilled Chili Lime Chicken Fajita Salad

Here’s a simple guide to preparing the recipe from start to finish.

Marinate the Chicken

Whisk together olive oil, lime juice, cilantro, garlic, brown sugar, chili flakes, cumin, and salt. Pour half into a dish and add the chicken, coating all sides well. Let it marinate for at least 30 minutes, and longer if you want richer flavor.

Grill the Chicken

Heat a little oil in your grill pan over medium-high heat. Cook the chicken on both sides until golden and fully cooked. Let it rest a few minutes before slicing to lock in the juices.

Sauté the Veggies

Wipe the pan lightly and add a teaspoon of oil. Toss in the sliced peppers and onions. Cook until they soften and develop light char marks for that classic fajita flavor.

Assemble the Salad

Slice the chicken into strips. Place the crisp lettuce in a bowl, then top with sautéed vegetables, avocado slices, and chicken. Drizzle the reserved marinade over the salad as your dressing. Add cilantro and optional sour cream before serving.

Additional Tips for Making This Recipe Better

Here are some personal tricks I use when preparing this salad:

• I always marinate the chicken longer when I can — even an hour makes a big difference.
• I let the chicken rest before slicing so it stays juicy.
• I char the onions and peppers deeply for that restaurant-style smoky taste.
• I make sure the lettuce is completely dry so the dressing clings properly.
• I sometimes add crispy tortilla strips for an extra crunch.

How to Serve Grilled Chili Lime Chicken Fajita Salad

Serve this salad as a fresh, colorful main dish. I like arranging the ingredients in sections—lettuce at the base, chicken fanned out on top, veggies on the side, and avocado slices alongside. A sprinkle of cilantro and a lime wedge make it look restaurant-ready. You can also serve it with warm tortillas if someone wants to turn it into fajita wraps.

Nutritional Information

Here’s a simple breakdown per serving:

• Calories: ~426
• Protein: ~25 g
• Carbohydrates: ~18 g
• Fat: ~30 g

Make Ahead and Storage

Refrigeration: You can prepare the chicken and veggies ahead and store them separately for up to two days. Keep the dressing separate so the salad doesn’t turn soggy.

Freezing: Avoid freezing the full salad. Only the cooked chicken can be frozen, and it stays good for up to one month.

Reheating: Reheat chicken gently in a skillet over low heat or in the oven. Add fresh lettuce, avocado, and dressing when assembling again.

Why You’ll Love This Recipe

Here’s why this salad always hits the spot:

• Packed with bold flavor: The chili-lime combo is tangy, smoky, and unforgettable.
• Wholesome and fresh: Crisp veggies, creamy avocado, and juicy chicken make each bite satisfying.
• Easy to customize: Change the spice level, switch greens, or add toppings — it’s flexible.
• Quick to prepare: Perfect for weeknights when you need something delicious without the hassle.
• Light but filling: A balanced dish that feels indulgent without being heavy.

Ben Carraoli

Grilled Chili Lime Chicken Fajita Salad Recipe

I’m so excited to share this recipe with you — I recently made the Grilled Chili Lime Chicken Fajita Salad and couldn’t wait to write it up for you. This salad is fresh, zesty, and packed with flavor — the kind of meal that feels light but leaves you completely satisfied.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Servings: 4

Ingredients Method Notes

Ingredients

  

• 3 tablespoons olive oil — helps blend flavors and gives the chicken a nice sear.
• 100 ml freshly squeezed lime juice — brightens the dish and gives a tangy zing that balances spices.
• 2 tablespoons of fresh chopped cilantro — adds fresh herbal notes that complement lime and chili.
• 2 cloves garlic crushed — for depth and a little bite.
• 1 teaspoon brown sugar — just enough sweetness to balance heat and acidity.
• ¾ teaspoon red chili flakes — adds smoky heat; adjust to your liking.
• ½ teaspoon ground cumin — brings warm earthy depth.
• 1 teaspoon salt — enhances flavor and balances acidity.
• 4 boneless skinless chicken thigh fillets — thighs stay juicy and soak up marinade well.
• ½ yellow bell pepper deseeded and sliced — adds sweetness and crisp texture.
• ½ red bell pepper deseeded and sliced — vibrant color and natural sweetness.
• ½ onion sliced — adds sharpness and tastes amazing when slightly charred.
• 5 cups Romaine lettuce leaves washed and dried — crisp base that holds up to warm toppings.
• 2 avocados sliced — creamy richness that balances heat and acidity.
• Extra cilantro to garnish — adds freshness and color.
• Sour cream optional — creamy finish that ties flavors together.

Method

 

1. Whisk together olive oil, lime juice, cilantro, garlic, brown sugar, chili flakes, cumin, and salt. Pour half into a dish and add the chicken, coating all sides well. Let it marinate for at least 30 minutes, and longer if you want richer flavor.
2. Heat a little oil in your grill pan over medium-high heat. Cook the chicken on both sides until golden and fully cooked. Let it rest a few minutes before slicing to lock in the juices.
3. Wipe the pan lightly and add a teaspoon of oil. Toss in the sliced peppers and onions. Cook until they soften and develop light char marks for that classic fajita flavor.
4. Slice the chicken into strips. Place the crisp lettuce in a bowl, then top with sautéed vegetables, avocado slices, and chicken. Drizzle the reserved marinade over the salad as your dressing. Add cilantro and optional sour cream before serving.

Notes

• I always marinate the chicken longer when I can — even an hour makes a big difference.
• I let the chicken rest before slicing so it stays juicy.
• I char the onions and peppers deeply for that restaurant-style smoky taste.
• I make sure the lettuce is completely dry so the dressing clings properly.
• I sometimes add crispy tortilla strips for an extra crunch.