Best 2 Grilled Chicken Fajita Salad Recipes

Grilled chicken fajita salad is a vibrant, flavorful, and healthy dish perfect for a quick lunch or light dinner. This salad combines tender grilled chicken, crisp bell peppers, juicy tomatoes, sweet corn, creamy avocado, and a zesty dressing. The grilled chicken is marinated in a blend of spices and herbs, giving it a smoky and savory taste. The vegetables are grilled to perfection, adding a delightful char and smoky flavor. The avocado provides a creamy texture and a boost of healthy fats, while the dressing adds a tangy and refreshing touch. This salad is also versatile, allowing you to add your favorite ingredients, such as black beans, cheese, or sour cream. So, fire up your grill and get ready to enjoy this delicious and satisfying grilled chicken fajita salad!

Here are our top 2 tried and tested recipes!

GRILLED CHICKEN FAJITA SALAD

Grilled Chicken Fajita Salad image

A low-carb, no-sweat, sizzling hot grilled fajita salad. Garnish with lime wedges and finely chopped cilantro, if desired.

Provided by Baking Nana

Categories Trusted Brands: Recipes and Tips Panasonic

Time 1h35m

Yield 4

Number Of Ingredients 9

Ingredients

1 pound skinless, boneless chicken breasts, cut into strips
1 (12 ounce) bottle liquid fajita marinade
2 tablespoons vegetable oil
1 clove garlic, minced
½ teaspoon kosher salt
¼ teaspoon ground black pepper
2 heads romaine lettuce
2 red bell peppers, cut into 1/4-inch strips
½ onion, cut into 1/4-inch strips

Steps:

Combine chicken strips and fajita marinade in a large bowl. Let marinate in the refrigerator, 1 hour to overnight.
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Combine oil, minced garlic, salt, and pepper together in a bowl. Clean heads of romaine lettuce; cut in half from end to end. Brush halved romaine lettuce with oil-garlic mixture.
Add sliced peppers and onions to the oil-garlic mixture. Toss to combine.
Arrange the romaine cut-side down on the oiled grill. Cook just until grill marks appear, about 2 minutes. Remove and set aside to cool.
If you have a grill basket, spread marinated chicken evenly in the basket; otherwise, thread chicken and vegetables on skewers. Grill chicken for 5 minutes. Turn the chicken in the basket, add the vegetables, and grill until an instant-read thermometer inserted in the chicken reaches 165 degrees F (74 degrees C), about 10 minutes more.
Slice grilled lettuce and place on serving plates. Divide chicken and vegetables evenly over the grilled romaine lettuce.

Nutrition Facts : Calories 282.9 calories, Carbohydrate 19.6 g, Cholesterol 64.6 mg, Fat 10.2 g, Fiber 5.3 g, Protein 26.6 g, SaturatedFat 1.9 g, Sodium 1738.4 mg, Sugar 13.1 g

GRILLED CHILI LIME CHICKEN FAJITA SALAD RECIPE

Grilled Chili Lime Chicken Fajita Salad Recipe image

Provided by PineyCook

Number Of Ingredients 18

Ingredients

Marinade/Dressing:
3 tablespoons olive oil
100 ml (just over 1/3 cup) freshly squeezed lime juice
2 tablespoons fresh chopped cilantro/coriander
2 cloves garlic, crushed
1 teaspoon brown sugar
3/4 teaspoon red chilli flakes (adjust to your preference of spice)
1/2 teaspoon ground Cumin
1 teaspoon salt
Salad:
4 chicken thigh fillets, skin removed (no bone)
1/2 yellow capsicum/bell pepper, deseeded and sliced
1/2 red capsicum/bell pepper, deseeded and sliced
1/2 an onion, sliced
5 cups cos lettuce leaves, washed and dried
2 avocados, sliced
Extra coriander leaves to garnish
Sour cream (optional) to serve

Steps:

Whisk marinade ingredients together to combine. Pour half the marinade into a shallow dish to marinade the chicken fillets for two hours if time allows. Refrigerate the reserved untouched marinade to use as a dressing. Heat about one teaspoon of oil in a grill pan or skillet over medium-high heat and grill chicken fillets on each side until golden, crispy and cooked through. (Grill in batches to prevent excess water being released.) Once chicken is cooked, set aside and allow to rest. Wipe pan over with paper towel; drizzle with another teaspoon of oil and grill/fry capsicum/pepper and onion strips until cooked to your liking. Slice chicken into strips and prepare salad with leaves, avocado slices, capsicum/pepper and onion strips and chicken. Drizzle with remaining marinade/dressing and serve with (optional) extra coriander leaves and sour cream

Tips:

Mise en place: Prepare all ingredients before starting to cook. It will keep the cooking process smooth.
Marinate the chicken: Marinating the chicken adds flavor and tenderizes it. You can use a variety of marinades, but a simple mixture of olive oil, lime juice, garlic, and cumin works well.
Grill the chicken: Grill the chicken over medium heat until cooked through. You can also cook the chicken in a grill pan over medium heat.
Cook the fajita vegetables: Cook the fajita vegetables in a large skillet over medium heat until tender. You can use a variety of vegetables, such as bell peppers, onions, and mushrooms.
Assemble the salad: Place the grilled chicken, cooked fajita vegetables, and your favorite salad greens in a large bowl. Drizzle with a dressing of your choice and toss to combine.

Conclusion:

This grilled chicken fajita salad recipe demonstrates the ease and versatility of summer grilling. The chicken and vegetables are cooked to perfection, and the salad is light and refreshing. It's a perfect meal for a weeknight dinner or a weekend cookout. With its bold flavors and colorful presentation, this grilled chicken fajita salad is sure to be a hit at your next gathering.