Grilled Chicken Fajita Salad (Printable)
Juicy grilled fajita chicken with crisp vegetables and zesty lime dressing
# What You 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 Cumin 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 Make:
01 - Whisk together olive oil, lime juice, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper in a bowl. Add chicken breasts and turn to coat thoroughly. Let marinate for at least 10 minutes while preparing other ingredients.
02 - Preheat grill or grill pan to medium-high heat. Cook marinated chicken for 6-7 minutes per side until internal temperature reaches 165°F. Transfer to a cutting board and let rest for 5 minutes before slicing into strips.
03 - Arrange mixed salad greens on a large serving platter or individual plates. Top with sliced red and yellow bell peppers, thinly sliced red onion, avocado slices, and halved cherry tomatoes.
04 - Whisk together olive oil, lime juice, honey, ground cumin, salt, and pepper in a small bowl until emulsified.
05 - Arrange warm sliced chicken strips over the salad. Sprinkle with fresh chopped cilantro and drizzle with citrus cumin dressing just before serving.
# Expert Hints:
01 -
- You get all those bold fajita flavors without the heavy carbs of tortillas
- The warm spiced chicken against cool crisp vegetables creates that perfect temperature contrast
- Everything comes together in under 40 minutes but tastes like a restaurant weekend treat
02 -
- Letting the chicken rest after grilling makes all the difference between juicy and dry meat
- The honey in the dressing might seem unusual but it balances the lime and ties everything together
- Wait to dress the salad until the last second or the greens will wilt under that warm chicken
03 -
- Slice the chicken against the grain so every bite stays tender
- Grill the vegetables alongside the chicken for even more smoky flavor