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Grilled Chili & Lime Chicken Fajita Salad
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 
Grilled Chili Lime Chicken Fajita Salad is delicious, with marinated chicken, peppers, onions, black beans, avocado and lettuce, and a chili lime dressing!
Category: Main Course Salad
Cuisine: Southwestern
Keyword: chicken fajita salad
Servings: 2 Main Course Servings
Calories Per Serving: 544 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Marinade:
  • 4 Tablespoons olive oil
  • 1/3 cup (+ 1 Tablespoon more) fresh squeezed lime juice
  • 2 Tablespoons fresh chopped cilantro
  • 2 cloves minced garlic
  • 1 teaspoon brown sugar
  • 3/4 teaspoon red chili flakes
  • 1/2 teaspoon ground Cumin
  • 1 teaspoon salt
For Salad:
  • 2 boneless , skinless chicken thighs (can substitute chicken breasts)
  • 1/2 yellow bell pepper , sliced thin (seeds removed)
  • 1/2 red bell pepper , sliced thin (seeds removed)
  • 1/2 medium onion , thinly sliced
  • 5 cups Romaine lettuce , roughly chopped
  • 1 avocado , sliced (divided)
  • 1/2 cup black beans (rinsed, drained)
For Garnish (Optional):
  • Sour cream and extra cilantro leaves
  • Crisp tortilla strips (see Notes section for "how to make" these).
US Customary - Metric
Instructions
  1. In a small bowl, whisk ingredients for marinade together until fully blended. Pour HALF (approx. 1/4 cup) of the marinade into a shallow dish. Add chicken and let marinate in fridge for at least 2 hours, turning occasionally to coat. Cover remaining marinade and set aside until ready to serve (this is the salad dressing-you do not need to refrigerate).
  2. Heat a teaspoon of oil on medium-high heat in a skillet. Once oil is hot, add marinated chicken pieces; cook until done and crispy on outside (can also use indoor grill or outside BBQ). When fully cooked, remove chicken. Let rest for a few minutes, then cut into thin slices. Set aside. Discard and do NOT use the marinade that has been in contact with the chicken, to avoid cross contamination.
  3. In a separate skillet, heat a teaspoon of oil on medium-high heat. Add sliced onions and bell peppers. Cook until tender (4-5 minutes), stirring occasionally. Remove from heat; set aside.
To Assemble Salad: Fill serving dish with torn romaine leaves. Evenly distribute black beans, peppers and onions over lettuce. Add sliced avocado and crisp tortilla strips. Sprinkle with cilantro leaves. Place a dollop of sour cream on top and add a lime wedge (for garnish). Drizzle reserved marinade over salad. Serve... and ENJOY!
Recipe Notes

Caloric calculation does not include sour cream or tortilla strip garnish. Prep Time does not include marinating time for chicken.

TO MAKE TORTILLA STRIPS: Cut 2 corn tortillas in half, then cut into thin strips. Coat strips with 1 Tablespoon of vegetable oil, then bake at 375 degrees for 5-6 minutes on each side (flipping midway through baking), until light brown and crispy.

Nutrition Facts
Grilled Chili & Lime Chicken Fajita Salad
Amount Per Serving (1 serving)
Calories 544 Calories from Fat 288
% Daily Value*
Fat 32g49%
Saturated Fat 4g25%
Cholesterol 72mg24%
Sodium 1329mg58%
Potassium 1561mg45%
Carbohydrates 35g12%
Fiber 14g58%
Sugar 7g8%
Protein 32g64%
Vitamin A 11655IU233%
Vitamin C 123.8mg150%
Calcium 85mg9%
Iron 3.7mg21%
* Percent Daily Values are based on a 2000 calorie diet.