Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Grilled Chicken Fajita Salad

Grilled Chicken Fajita Salad

  • Author: Crystal
  • Total Time: 35 minutes (plus marinating time)
  • Yield: 4 servings 1x
  • Diet: Gluten Free

Description

Fire up your grill for this vibrant Grilled Chicken Fajita Salad! Juicy chicken thighs are marinated in a zesty lime-cilantro blend, then grilled alongside smoky bell peppers and onions. Served over crisp romaine with creamy avocado and a drizzle of sour cream, this healthy, gluten-free salad packs all the bold flavors of sizzling fajitas without the tortillas. Perfect for low-carb lunches, weeknight dinners, or meal prep — it’s a fiesta in every bite!

Ingredients

Scale
  • Marinade/Dressing:
  • 3 tablespoons olive oil
  • 100 ml lime juice (freshly squeezed)
  • 2 tablespoons cilantro, chopped
  • 2 cloves garlic, crushed
  • 1 teaspoon brown sugar
  • 3/4 teaspoon red chili flakes (adjust to spice preference)
  • 1/2 teaspoon ground cumin
  • 1 teaspoon salt
  • Salad:
  • 4 boneless chicken thigh fillets, skin removed
  • 1/2 yellow bell pepper, deseeded and sliced
  • 1/2 red bell pepper, deseeded and sliced
  • 1/2 onion, sliced
  • 5 cups Romaine lettuce (or cos lettuce), washed and dried
  • 2 avocados, sliced
  • 1 pinch cilantro, extra to garnish
  • 1 pinch sour cream (optional, to serve)

Instructions

  1. In a medium bowl, whisk together olive oil, lime juice, chopped cilantro, crushed garlic, brown sugar, red chili flakes, ground cumin, and salt to make the marinade/dressing.
  2. Place chicken thighs in a shallow dish or resealable bag. Pour half of the marinade over the chicken, reserving the other half for dressing. Let chicken marinate for at least 15 minutes (or up to 2 hours in the fridge).
  3. Preheat grill or grill pan to medium-high heat. Remove chicken from marinade, letting excess drip off.
  4. Grill chicken for 5-7 minutes per side, until charred and internal temperature reaches 165°F (74°C). Transfer to a cutting board and let rest for 5 minutes, then slice into strips.
  5. While chicken rests, toss sliced bell peppers and onion with a drizzle of olive oil. Grill for 2-3 minutes per side until tender and lightly charred.
  6. In a large bowl, arrange Romaine lettuce. Top with grilled chicken strips, grilled peppers and onions, and sliced avocado.
  7. Drizzle with the reserved marinade (dressing). Garnish with extra cilantro and a dollop of sour cream if desired. Serve immediately.

Notes

Tips: For extra smoky flavor, add a pinch of smoked paprika to the marinade. Letting the chicken rest before slicing keeps it juicy. Substitutions: Use chicken breast instead of thighs (adjust cooking time). Replace sour cream with Greek yogurt or dairy-free alternative. Make it vegan by substituting grilled tofu or portobello mushrooms. Storage: Store leftover components separately in airtight containers in the fridge for up to 2 days. Reheat chicken and veggies before assembling.

  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Category: B
  • Method: Grilling
  • Cuisine: Mexican-American

Nutrition

  • Serving Size: 1/4 of recipe
  • Calories: 485
  • Sugar: 5g
  • Sodium: 680mg
  • Fat: 34g
  • Saturated Fat: 7g
  • Unsaturated Fat: 24g
  • Trans Fat: 0g
  • Carbohydrates: 18g
  • Fiber: 9g
  • Protein: 28g
  • Cholesterol: 110mg

Keywords: grilled chicken fajita salad, low carb, healthy, summer, gluten free

Find it online: https://crystalrecipes.com/grilled-chicken-fajita-salad/