Grilled Chili Lime Chicken Fajita Salad is a vibrant, flavor-packed meal that combines smoky, marinated chicken with colorful bell peppers, crisp lettuce, and a zesty lime dressing. It’s a fresh and healthy twist on fajitas, served salad-style for a lighter yet satisfying option. Perfect for lunch, dinner, or meal prep, this dish is bursting with bold Tex-Mex flavor.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the chicken and marinade:
boneless skinless chicken breastslime juiceolive oilchili powdercuminpaprikagarlic powderhoneysaltblack pepper
For the salad:
romaine or mixed greensred bell pepperyellow bell pepperred onionavocadogrape tomatoesfresh cilantro
For the dressing:
lime juiceolive oilhoneyDijon mustardminced garlicsaltblack pepper
directions
In a bowl, whisk together lime juice, olive oil, chili powder, cumin, paprika, garlic powder, honey, salt, and pepper to make the marinade.
Place the chicken breasts in a zip-top bag or shallow dish and pour the marinade over them. Marinate for at least 30 minutes, or up to 4 hours in the refrigerator.
Preheat a grill or grill pan over medium-high heat. Remove chicken from marinade and grill for 5–7 minutes per side, or until cooked through and nicely charred.
While the chicken cooks, slice bell peppers and onions. Grill them in a lightly oiled pan or on a grill until slightly charred and tender.
Slice the grilled chicken into strips.
In a large bowl or platter, arrange the greens, grilled peppers and onions, tomatoes, avocado slices, and chicken strips.
Whisk together the dressing ingredients until emulsified, then drizzle over the salad just before serving.
Garnish with chopped cilantro and serve with lime wedges if desired.
Servings and timing
This recipe yields approximately 4 servings.Preparation time: 20 minutesMarinating time: 30 minutes (or more)Cook time: 15 minutesTotal time: 1 hour 5 minutes (including marinating)
Variations
Swap chicken for steak, shrimp, or tofu for variety.
Add black beans or corn for extra texture and heartiness.
Top with shredded cheese or crushed tortilla chips for crunch.
Use a creamy cilantro-lime dressing for a different flavor.
Serve with warm tortillas on the side for a hybrid salad-fajita experience.
storage/reheating
Store salad components separately in airtight containers for up to 3 days.Grilled chicken can be reheated gently in a skillet or microwave.Toss with dressing just before serving to keep greens fresh.
FAQs
Can I make this salad ahead of time?
Yes, prep all the components in advance and assemble just before serving.
What’s the best cut of chicken to use?
Boneless skinless breasts or thighs both work well—choose based on your preference.
Can I use a store-bought dressing?
Yes, but homemade lime vinaigrette adds the best fresh flavor.
Do I need to grill the vegetables?
Grilling enhances flavor, but you can sauté or roast them instead.
How spicy is this salad?
It’s mildly spicy—adjust the chili powder to your liking.
Can I add rice?
Yes, for a heartier meal, serve over a bed of cilantro-lime rice.
What kind of lettuce is best?
Romaine adds crunch, but any leafy greens can be used.
Can I use lemon instead of lime?
Lime is more traditional, but lemon can be a substitute in a pinch.
How long should I marinate the chicken?
At least 30 minutes, but up to 4 hours for deeper flavor.
Is this salad good for meal prep?
Absolutely—just keep the dressing and avocado separate until ready to eat.
Conclusion
Grilled Chili Lime Chicken Fajita Salad is a colorful, nutrient-packed dish that delivers big flavor with every bite. It’s smoky, zesty, and loaded with vibrant veggies, making it a fresh favorite for any day of the week. Whether you’re grilling outdoors or cooking inside, this salad is a satisfying way to enjoy fajita flavors in a wholesome form.
PrintGrilled Chili Lime Chicken Fajita Salad
This Grilled Chili Lime Chicken Fajita Salad is bursting with bold Tex-Mex flavors. Juicy marinated chicken, colorful grilled peppers and onions, and crisp lettuce are topped with avocado and a zippy lime vinaigrette. It’s a satisfying salad you’ll crave again and again!
- Prep Time: 15 minutes
- Chill Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Grilling
- Cuisine: Tex-Mex
Ingredients
For the Chicken Marinade:
-
1 1/2 lbs boneless, skinless chicken breasts
-
3 tbsp olive oil
-
Zest and juice of 2 limes
-
2 cloves garlic, minced
-
1 tsp chili powder
-
1 tsp smoked paprika
-
1/2 tsp cumin
-
1/2 tsp oregano
-
1/2 tsp salt
-
1/4 tsp black pepper
For the Salad:
-
2 bell peppers (any color), sliced
-
1 red onion, sliced
-
1 tbsp olive oil (for veggies)
-
6 cups romaine lettuce or mixed greens, chopped
-
1 avocado, sliced
-
1/2 cup cherry tomatoes, halved
-
1/4 cup fresh cilantro, chopped
-
Optional: shredded cheese, tortilla strips, sour cream
For the Lime Vinaigrette:
-
3 tbsp olive oil
-
2 tbsp lime juice
-
1 tsp honey or agave
-
1/2 tsp Dijon mustard
-
Salt and pepper, to taste
Instructions
-
Marinate the chicken: In a bowl or zip-top bag, combine all marinade ingredients. Add chicken and marinate in the fridge for at least 30 minutes (up to 2 hours).
-
Grill the chicken: Heat grill or grill pan over medium-high heat. Grill chicken for 5–7 minutes per side, or until cooked through. Let rest, then slice.
-
Grill the veggies: Toss sliced peppers and onions in olive oil, then grill until slightly charred and tender, about 5–6 minutes.
-
Make the dressing: Whisk together all vinaigrette ingredients in a small bowl or shake in a jar.
-
Assemble the salad: In a large bowl or on a platter, layer lettuce, grilled veggies, sliced chicken, avocado, tomatoes, and cilantro.
-
Dress and serve: Drizzle with vinaigrette and top with any extras like cheese or tortilla strips, if using. Serve immediately.
Notes
-
For a shortcut, use store-bought fajita seasoning and pre-grilled chicken.
-
This salad is great served warm or chilled.
-
Want it spicier? Add a sliced jalapeño or a pinch of cayenne to the marinade.