Description
Sizzling chili lime chicken fajita salad brings Mexican street flavors to your plate with bold, zesty ingredients. Crisp greens, charred peppers, and tender spiced chicken create a refreshing meal that satisfies you completely.
Ingredients
Scale
Protein:
- 4 boneless, skinless chicken thigh fillets
Vegetables:
- 5 cups romaine lettuce
- 1/2 yellow bell pepper, deseeded and sliced
- 1/2 red bell pepper, deseeded and sliced
- 1/2 onion, sliced
- 2 avocados, sliced
Marinade/Dressing:
- 3 tablespoons olive oil
- 100 milliliters (just over 1/3 cup) freshly squeezed lime juice
- 2 tablespoons cilantro, chopped
- 2 cloves garlic, crushed
- 1 teaspoon brown sugar (optional)
- 3/4 teaspoon red chili flakes (adjust to taste)
- 1/2 teaspoon ground cumin
- 1 teaspoon salt
Optional Garnish/Topping:
- Extra cilantro leaves
- Sour cream (optional)
Instructions
- Craft a vibrant marinade by whisking together zesty ingredients in a mixing bowl until thoroughly integrated.
- Submerge chicken in half of the prepared marinade, ensuring complete coverage. Refrigerate for a minimum of 2 hours to allow flavor infusion. Reserve remaining marinade for later dressing.
- Preheat grill pan or skillet to medium-high heat with a light oil coating. Sear marinated chicken for 5-7 minutes per side, achieving golden-brown exterior and ensuring internal temperature reaches 165°F.
- Allow grilled chicken to rest momentarily while quickly sautéing bell peppers and onions in the same pan until edges caramelize and vegetables soften, approximately 3-4 minutes.
- Slice rested chicken into diagonal strips, revealing perfectly cooked interior.
- Layer crisp lettuce as salad foundation, strategically arranging sautéed vegetables and tender chicken strips.
- Drizzle reserved marinade across the salad, creating a glossy, flavor-enhanced coating.
- Garnish with fresh cilantro leaves and optional dollop of sour cream for added richness.
- Serve immediately while ingredients maintain optimal temperature and texture.
Notes
- Let chicken soak in zesty lime-chili mixture for maximum flavor absorption, aiming for at least 2 hours or overnight for deeper taste profiles.
- Ensure chicken reaches internal temperature of 165°F to guarantee safe and juicy results, using meat thermometer for accuracy.
- Replace chicken with tofu, tempeh, or grilled portobello mushrooms for vegetarian-friendly alternative that maintains similar flavor intensity.
- Skip tortillas and serve over cauliflower rice or mixed greens to reduce carbohydrate content while keeping vibrant Mexican-inspired taste.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 375 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 28 g
- Saturated Fat: 6 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 7 g
- Protein: 30 g
- Cholesterol: 110 mg