Grilled Chicken Fajita Salad (Printable)
Juicy spiced grilled chicken over crisp vegetables with tangy lime dressing
# What You'll Need:
→ Chicken
01 - 2 large boneless, skinless chicken breasts
02 - 2 tbsp olive oil
03 - 1 tbsp 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 black pepper
→ Salad Base
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
→ Citrus Dressing
18 - 3 tbsp olive oil
19 - 2 tbsp lime juice
20 - 1 tsp honey
21 - 1/2 tsp ground cumin
22 - Salt and pepper to taste
# Step-by-step:
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 internal temperature reaches 165°F. Remove from heat and let rest for 5 minutes, then slice into strips.
03 - Arrange mixed salad greens evenly across a large serving platter or individual plates. Distribute sliced red and yellow bell peppers, red onion, avocado, and cherry tomatoes over the greens.
04 - Whisk together olive oil, lime juice, honey, ground cumin, salt, and pepper in a small bowl until emulsified and smooth.
05 - Top salad with warm sliced chicken strips. Sprinkle fresh cilantro over the entire dish. Drizzle dressing generously over salad immediately before serving.
# Expert Advice:
01 -
- Every forkful delivers that smoky fajita flavor without the heavy carb load of tortillas
- The warm spiced chicken against crisp cool vegetables creates the most satisfying texture contrast
02 -
- Letting the chicken rest after grilling is non-negotiable, cutting into it immediately will release all those flavorful juices onto your cutting board instead of keeping them where they belong
- The dressing tastes best at room temperature, so take it out of the fridge 15 minutes before you plan to eat
03 -
- Pound your chicken breasts to even thickness before marinating so they cook evenly and stay juicy throughout
- Heat your grill pan until it is properly smoking hot before adding the chicken for those professional looking sear marks