Best 2 Grilled Chili Lime Chicken Fajita Salad Recipes

## Grilled Chili Lime Chicken Fajita Salad: A Flavorful and Healthy Meal

If you're looking for a healthy and delicious meal that's perfect for a summer cookout or a quick weeknight dinner, look no further than this Grilled Chili Lime Chicken Fajita Salad. This salad is packed with flavor, thanks to the zesty chili lime marinade and the smoky grilled chicken. It's also loaded with fresh vegetables, making it a nutritious and satisfying meal.

And the best part? This salad is incredibly easy to make. Simply marinate the chicken in the chili lime mixture, grill it until cooked through, and then slice it up. Add your favorite vegetables, such as bell peppers, onions, and corn, and toss everything with a simple dressing. You can also top the salad with cheese, guacamole, or salsa, if desired.

In this article, you'll find three different recipes for Grilled Chili Lime Chicken Fajita Salad. The first recipe is for a classic fajita salad, with grilled chicken, bell peppers, onions, and corn. The second recipe is for a more Southwestern-inspired salad, with grilled chicken, black beans, corn, and avocado. And the third recipe is for a vegetarian fajita salad, with grilled tofu, bell peppers, onions, and mushrooms.

No matter which recipe you choose, you're sure to enjoy this delicious and healthy salad. So fire up the grill and get ready to enjoy a taste of summer!

Here are our top 2 tried and tested recipes!

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

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

Tips:

To save time, use pre-cooked chicken or shrimp.
If you don't have a grill, you can cook the chicken or shrimp in a skillet over medium heat.
Make sure to use fresh, ripe vegetables for the best flavor.
Feel free to adjust the amount of chili powder and lime juice to taste.
Serve the salad with your favorite toppings, such as guacamole, sour cream, or salsa.

Conclusion:

This grilled chili lime chicken fajita salad is a delicious and healthy meal that is perfect for summer. It is packed with flavor and nutrients, and it is a great way to use up leftover chicken or shrimp. The salad is also very versatile, so you can easily customize it to your liking. Whether you are looking for a quick and easy weeknight meal or a healthy and refreshing lunch, this salad is a great option.