Grilled Chicken Fajita Salad (Printable Version)
Juicy grilled fajita chicken over crisp vegetables with zesty lime dressing for a healthy, satisfying Tex-Mex inspired meal.
# What You Need:
→ Chicken Marinade
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→ Salad Components
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→ Lime Cumin Dressing
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# Directions:
01 - Whisk olive oil, lime juice, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper in a bowl. Coat chicken breasts thoroughly and marinate for 10 minutes minimum.
02 - Preheat grill to medium-high. Cook marinated chicken 6 to 7 minutes per side until internal temperature reaches 165°F. Rest 5 minutes before slicing into strips.
03 - Layer mixed greens, bell peppers, red onion, avocado, and cherry tomatoes on a large serving platter or individual plates.
04 - Whisk olive oil, lime juice, honey, cumin, salt, and pepper in small bowl until emulsified.
05 - Arrange warm sliced chicken over salad. Garnish with fresh cilantro and drizzle with dressing immediately before serving.
# Expert Tips:
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- The warm spiced chicken against crisp cool vegetables creates that perfect hot and cold contrast that makes every bite exciting
- Everything comes together so quickly you can easily have this on a busy weeknight
- The dressing ties it all together with just enough tang to cut through the rich avocado and juicy chicken
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- Letting the chicken rest before slicing is crucial, otherwise all those juices will run out onto your cutting board instead of staying in the meat
- Do not dress the salad until the moment you serve it, or the greens will wilt and lose their satisfying crunch
- The honey in the dressing might seem unusual but it balances the lime and helps the dressing cling to the vegetables
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- Pound your chicken breasts to even thickness before marinating so they grill evenly and stay juicy throughout
- Grill your bell peppers alongside the chicken for a few minutes to add even more smoky flavor to the salad