Grilled Chicken Fajita Salad (Printable)
Juicy grilled fajita chicken with crisp peppers, avocado, and tangy lime dressing on fresh greens
# What You’ll Need:
→ Chicken Marinade
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
# How-to Steps:
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, turning to coat thoroughly. Let marinate for at least 10 minutes while preparing remaining ingredients.
02 - Preheat grill or grill pan to medium-high heat. Grill marinated chicken for 6 to 7 minutes per side until fully cooked, reaching an internal temperature of 165°F. Transfer to a cutting board and let rest for 5 minutes before slicing into strips.
03 - Arrange mixed greens evenly across a large serving platter or individual plates. Layer sliced red and yellow bell peppers, thinly sliced red onion, avocado slices, and halved 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 the prepared salad base with warm sliced chicken strips. Sprinkle fresh cilantro evenly over the entire dish. Drizzle dressing over salad immediately before serving.
# Expert Advice:
01 -
- It comes together in under 40 minutes but tastes like something from a restaurant
- The warm chicken slightly wilts the greens underneath creating the most amazing texture contrast
- You can prep everything ahead and just grill the chicken when you're ready to eat
02 -
- Don't skip the resting time for the chicken or all those juices will end up on your cutting board instead of in the salad
- The dressing is best added right before serving because the acid can make the cilantro wilt if it sits too long
03 -
- Pound your chicken breasts to even thickness before marinating so they cook at the same rate
- Let your grill pan get properly hot before adding the chicken for the best sear marks