Grilled Chicken Fajita Salad (Printable View)
Juicy grilled spiced chicken over crisp mixed vegetables with tangy lime dressing
# What You’ll Need:
→ Chicken Marinade
01 - 2 large boneless, skinless chicken breasts (about 1.5 lbs total)
02 - 2 tbsp olive oil
03 - 1 tbsp fresh lime juice
04 - 1 tsp chili powder
05 - 1 tsp ground cumin
06 - 1/2 tsp smoked paprika
07 - 1/2 tsp garlic powder
08 - 1/2 tsp onion powder
09 - 1/2 tsp salt
10 - 1/4 tsp freshly ground black pepper
→ Salad Components
11 - 6 cups mixed salad greens (romaine, spinach, arugula blend)
12 - 1 large red bell pepper, thinly sliced
13 - 1 large yellow bell pepper, thinly sliced
14 - 1 small red onion, thinly sliced into rings
15 - 1 ripe avocado, peeled, pitted, and sliced
16 - 1/2 cup cherry tomatoes, halved
17 - 1/4 cup fresh cilantro leaves, chopped
→ Lime Cumin Dressing
18 - 3 tbsp olive oil
19 - 2 tbsp fresh lime juice
20 - 1 tsp honey
21 - 1/2 tsp ground cumin
22 - 1/4 tsp salt, or to taste
23 - 1/8 tsp freshly ground black pepper, or to taste
# Cooking Steps:
01 - In a medium bowl, whisk together 2 tbsp olive oil, 1 tbsp lime juice, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper until thoroughly combined. Add chicken breasts and turn to coat evenly. Let marinate at room temperature for 10 minutes while preparing remaining ingredients.
02 - Preheat grill or grill pan over medium-high heat (about 400°F). Remove chicken from marinade, allowing excess to drip off. Grill for 6 to 7 minutes per side, until internal temperature reaches 165°F and chicken is nicely charred with grill marks. Transfer to a cutting board and let rest for 5 minutes before slicing into thin strips across the grain.
03 - While chicken grills, arrange mixed salad greens evenly across a large serving platter or divide among four individual plates. Fan sliced red and yellow bell peppers, red onion rings, avocado slices, and halved cherry tomatoes over the greens in sections for visual appeal.
04 - In a small bowl, combine 3 tbsp olive oil, 2 tbsp lime juice, honey, ground cumin, salt, and pepper. Whisk vigorously until emulsified and slightly thickened. Taste and adjust seasoning as needed.
05 - Arrange warm sliced chicken strips over the salad base. Sprinkle fresh chopped cilantro evenly across the top. Drizzle dressing generously over entire salad just before serving. Serve immediately while chicken is still warm.
# Expert Tips:
01 -
- You get all those bold fajita flavors without the heavy tortilla wrapping
- The warm chicken against crisp vegetables creates the most satisfying temperature contrast
- Everything comes together in under 40 minutes with minimal cleanup
02 -
- Cold chicken straight from the refrigerator will stick to your grill and cook unevenly
- Letting the meat rest prevents all those delicious juices from running onto your cutting board
- The dressing should be added at the last possible moment or leftover salad will become soggy
03 -
- Pound your chicken breasts to even thickness so they cook at the same rate
- Use a meat thermometer to avoid overcooking, which makes chicken tough and dry