Grilled Chicken Fajita Salad (Printable Version)
Juicy spiced chicken over crisp greens with peppers, avocado, and tangy lime dressing
# What You Need:
→ Chicken Marinade
01 - 2 large boneless, skinless chicken breasts
02 - 2 tablespoons olive oil
03 - 1 tablespoon lime juice
04 - 1 teaspoon chili powder
05 - 1 teaspoon ground cumin
06 - 1/2 teaspoon smoked paprika
07 - 1/2 teaspoon garlic powder
08 - 1/2 teaspoon onion powder
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon black pepper
→ Salad Components
11 - 6 cups mixed salad greens
12 - 1 red bell pepper, sliced
13 - 1 yellow bell pepper, sliced
14 - 1 small red onion, thinly sliced
15 - 1 avocado, sliced
16 - 1/2 cup cherry tomatoes, halved
17 - 1/4 cup fresh cilantro, chopped
→ Lime Cumin Dressing
18 - 3 tablespoons olive oil
19 - 2 tablespoons lime juice
20 - 1 teaspoon honey
21 - 1/2 teaspoon ground cumin
22 - Salt and pepper to taste
# How To Make It:
01 - Whisk together olive oil, lime juice, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper in a bowl. Add chicken breasts and turn to coat thoroughly. Let marinate for at least 10 minutes while preparing remaining components.
02 - Preheat grill or grill pan to medium-high heat. Grill marinated chicken for 6-7 minutes per side until fully cooked, reaching an internal temperature of 165°F. Transfer to a cutting board, let rest for 5 minutes, then slice into strips.
03 - Arrange mixed salad greens on a large serving platter or individual plates. Distribute sliced red and yellow bell peppers, red onion, avocado, and cherry tomatoes evenly over the greens.
04 - Whisk together olive oil, lime juice, honey, ground cumin, salt, and pepper in a small bowl until emulsified.
05 - Top the salad with warm sliced chicken strips. Sprinkle fresh cilantro over the entire dish. Drizzle dressing generously over the salad immediately before serving.
# Helpful Hints:
01 -
- The contrast between warm, spice crusted chicken and cool, crisp vegetables makes every bite interesting
- You get all those beloved fajita flavors while keeping things light enough for a weeknight
- The dressing comes together in seconds but tastes like something from a restaurant
02 -
- Letting the chicken rest after grilling is not optional, those juices need time to redistribute or you will lose all your moisture
- The honey in the dressing balances the lime beautifully but add it gradually since different limes vary in acidity
03 -
- Pound your chicken to even thickness before grilling for consistent cooking
- Sprinkle a little extra salt on the vegetables right before serving