Grilled Chicken Fajita Salad (Printable)
Fajita-spiced grilled chicken atop crisp greens, peppers and avocado with a tangy lime-cumin dressing.
# What You’ll Need:
→ Chicken
01 - 2 large boneless, skinless chicken breasts
02 - 2 tablespoons olive oil
03 - 1 tablespoon lime juice
04 - 1 teaspoon chili powder
05 - 1 teaspoon ground cumin
06 - 1/2 teaspoon smoked paprika
07 - 1/2 teaspoon garlic powder
08 - 1/2 teaspoon onion powder
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon black pepper
→ Salad
11 - 6 cups mixed salad greens
12 - 1 red bell pepper, sliced
13 - 1 yellow bell pepper, sliced
14 - 1 small red onion, thinly sliced
15 - 1 avocado, sliced
16 - 1/2 cup cherry tomatoes, halved
17 - 1/4 cup fresh cilantro, chopped
→ Dressing
18 - 3 tablespoons olive oil
19 - 2 tablespoons lime juice
20 - 1 teaspoon honey
21 - 1/2 teaspoon ground cumin
22 - Salt and black pepper, to taste
# How To Make It:
01 - Combine olive oil, lime juice, chili powder, ground cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper in a bowl. Add the chicken breasts, ensuring they are evenly coated in marinade. Let rest for at least 10 minutes.
02 - Preheat grill or grill pan to medium-high heat. Grill chicken for 6 to 7 minutes per side until cooked through and internal temperature reaches 165°F. Remove from heat, rest for 5 minutes, and slice into strips.
03 - Arrange mixed salad greens, sliced red and yellow bell peppers, sliced red onion, avocado, and cherry tomatoes on a large platter or individual plates.
04 - In a small bowl, whisk olive oil, lime juice, honey, ground cumin, salt, and black pepper until well blended.
05 - Top the arranged salad with sliced grilled chicken and sprinkle with fresh chopped cilantro. Drizzle dressing over the salad just before serving.
# Expert Tips:
01 -
- Your tastebuds get all the fiesta without the fuss of tortillas—it’s a fresh secret to light weeknight dinners.
- I keep finding myself stealing extra bites out of the fridge; it’s that good, even cold.
02 -
- I once rushed the chicken straight from the grill to the salad—big mistake—give it a few minutes to seal in the juices or you’ll end up with soggy greens.
- Balancing the lime with a touch of honey in the dressing changed everything; without it, the citrus can easily overpower the richness of the salad.
03 -
- Don’t skip the rest time after grilling—the chicken stays juicier and won’t wilt your salad.
- A pinch of smoked paprika in both marinade and dressing will earn you extra compliments for ‘grill master’ status.