Grilled Chicken Fajita Salad

Grilled Chicken Fajita Salad

I wanted fajitas but was trying to make a healthier choice so I decided on a chicken fajita salad! The dressing that I made was also used as the marinade for the chicken -> so yummy! A little definitely goes a long way but that didn’t stop me from doubling the recipe. As far as actually grilling the chicken… someday I will master the grill. This was not the day. For now, I’ll let the boyfriend handle that part. I ended up adding some black beans to the salad after I took picture for an extra protein boost.

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Marinade/Dressing
  • 3 tbsp olive oil
  • 1/3 cup freshly squeezed lime juice
  • 2 cloves garlic, crushed
  • 1 tsp brown sugar
  • ½ tsp ground cumin
  • ¾ tsp red chili flakes (add more/less as you desire)
  • 1 tsp salt

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Salad
  • chicken thighs -> I just used a little less than 1lb so I had leftovers
  • 1 yellow bell pepper, sliced
  • 1 orange bell pepper, sliced
  • 1 red onion, sliced
  • romaine lettuce (or lettuce of your choice), washed & dried
  • 1 avocados, sliced
  • extra cilantro leaves to garnish (optional)
  • sour cream (to serve – optional)

Directions

1- Mix marinade ingredients together with a whisk to combine. Pour half the marinade into a shallow dish & let the chicken sit in the marinade for two hours if you have the time -> I didn’t have the time so I let them sit for about 20 minutes. Set aside the other half of the untouched marinade to use as the dressing.

2- Grill the chicken! I like mine a little charred.

3- Drizzle skillet with a teaspoon or 2 of oil and cook the pepper & onion strips to your liking -> I didn’t want mine too soft.

4- Slice chicken into strips and prepare salad with lettuce, avocado slices, peppers, onion strips and the grilled chicken strips. Top with the dressing that was set aside.

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not the prettiest photo but it sure tasted delicious!

In less than 25 minutes, you will have a loaded salad, fresh and full of flavor! I hope you enjoy 🙂

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