Description
Chili lime chicken fajita salad combines zesty Mexican flavors with fresh greens for a light yet satisfying meal. Crisp vegetables and marinated chicken create a balanced dish perfect for summer gatherings.
Ingredients
Scale
- 1.5 lbs (680 g) boneless, skinless chicken breasts
- 3 tbsps olive oil (for chicken)
- 2 cloves garlic, minced
- Zest and juice of 2 limes
- 1 tsp chili powder
- 1 tsp smoked paprika
- 0.5 tsp cumin
- 0.5 tsp oregano
- 0.5 tsp salt
- 0.25 tsp black pepper
- 1 tbsp olive oil (for vegetables)
- 2 bell peppers (any color), sliced
- 1 red onion, sliced
- 6 cups romaine lettuce or mixed greens, chopped
- 1 avocado, sliced
- 0.5 cup cherry tomatoes, halved
- 0.25 cup fresh cilantro, chopped
- 3 tablespoons olive oil
- 2 tablespoons lime juice
- 1 teaspoon honey or agave
- 0.5 teaspoon Dijon mustard
- Salt and pepper, to taste
- Shredded cheese
- Tortilla strips
- Sour cream
Instructions
- Marinate Preparation: Combine seasonings in a container, blending chili and lime flavors thoroughly. Immerse chicken pieces completely, refrigerating for 30-120 minutes to infuse deep, zesty notes.
- Protein Grilling: Heat grill or grill pan to medium-high temperature. Sear marinated chicken for 5-7 minutes per side, ensuring internal doneness. Rest briefly before slicing against the grain to preserve juiciness.
- Vegetable Charring: Coat bell peppers and onions with olive oil, grilling to caramelize and develop rich, smoky undertones. Rotate periodically to achieve perfect char and tender consistency in 4-6 minutes.
- Vinaigrette Creation: Vigorously whisk or shake dressing ingredients until fully emulsified, creating a bright, tangy flavor profile that will elevate the entire dish.
- Salad Assembly: Layer crisp lettuce as a foundation, strategically arranging grilled chicken and vegetables. Enhance with creamy avocado chunks, ripe tomatoes, and fresh cilantro for complex texture and visual appeal.
- Final Presentation: Drizzle vinaigrette evenly across the salad. Optionally crown with crumbled cheese or crunchy tortilla strips for additional flavor complexity. Serve immediately to maintain peak freshness and temperature.
Notes
- Marinate Strategically: Longer marination (up to 2 hours) intensifies chili-lime flavors without compromising chicken’s texture, but avoid exceeding 120 minutes to prevent protein breakdown.
- Grill Temperature Control: Maintain medium-high heat around 400-450°F for perfect chicken sear, preventing dryness while achieving beautiful caramelized exterior and juicy interior.
- Vegetable Grilling Technique: Cut peppers and onions in uniform thick slices to ensure even charring and prevent smaller pieces from falling through grill grates, maximizing caramelization potential.
- Customize for Dietary Needs: Swap protein for tofu or plant-based alternatives, use gluten-free tortilla strips, and substitute dairy cheese with vegan options to accommodate various dietary preferences without sacrificing flavor complexity.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner, Snacks
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 5
- Calories: 380
- Sugar: 3 g
- Sodium: 520 mg
- Fat: 24 g
- Saturated Fat: 4 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 5 g
- Protein: 28 g
- Cholesterol: 75 mg