Grilled Chili Lime Chicken Fajita Salad Recipe

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.

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Prep Time 10

Cook Time 30

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

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.
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.
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.
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.