Grilled Chicken Fajita Salad
This grilled chicken fajita salad combines bold Tex-Mex flavors with a healthy twist. Packed with marinated chicken, veggies, and avocado, it's the ultimate healthy chicken fajita salad for meal inspiration.
Ingredients
- ¼ cup + 2 teaspoons avocado oil, divided
- ¼ cup lime juice (2 medium limes)
- ½ teaspoon lime zest
- 2 tablespoons fresh cilantro leaves, finely chopped
- 2 garlic cloves, very finely minced or grated
- 1 teaspoon pure honey
- 1¼ teaspoons chili powder
- ½ teaspoon ground cumin
- ½ teaspoon dried oregano
- ½ teaspoon fine salt
- 1¼ lb boneless, skinless chicken thighs (or breasts)
- 1 medium red bell pepper, sliced
- 1 medium yellow bell pepper, sliced
- 1 medium orange bell pepper, sliced
- ½ medium yellow onion, sliced
- Fine salt and black pepper, to taste
- 8 cups mixed greens, chopped romaine, or butter lettuce
- ¼ cup fresh cilantro leaves
- 2 small avocados, sliced
- ⅓ cup grated cotija cheese (may sub crumbled feta cheese)
- ½ cup tri-colored tortilla strips
- Primal Kitchen Avocado Lime Dipping Sauce (or ranch dressing)
Instructions
- In a bowl, whisk together ¼ cup avocado oil, lime juice, lime zest, cilantro, garlic, honey, chili powder, cumin, oregano, and ½ teaspoon salt to create the dressing and marinade. Divide the mixture evenly into two portions.
- Add the chicken to one portion of the marinade, ensuring it's well coated. Let it marinate for 30 minutes while you preheat the grill.
- Preheat your grill to medium-high heat (450°F). Meanwhile, toss the sliced peppers and onions with 2 teaspoons avocado oil, then season with salt and pepper.
- Grill the chicken directly on the grill grates for 5-6 minutes per side, or until cooked through and no longer pink inside. Remove from the grill and let rest for 10 minutes before slicing.
- Grill the peppers and onions on a grill pan over indirect heat, stirring occasionally, for 13-15 minutes or until tender and slightly charred.
- Assemble the salads: start with a base of greens, add grilled peppers and onions, sliced chicken, and garnish with avocado slices, cotija cheese, and tortilla strips. Drizzle with the reserved dressing and a touch of Avocado Lime Dipping Sauce. Serve immediately.