Grilled Chicken Fajita Salad (Print Version)

Juicy grilled fajita chicken with crisp vegetables and zesty lime dressing for a healthy, satisfying Tex-Mex meal.

# What You'll Need:

→ For the Chicken

01 - 2 large boneless, skinless chicken breasts
02 - 2 tbsp olive oil
03 - 1 tbsp lime juice
04 - 1 tsp chili powder
05 - 1 tsp ground cumin
06 - 1/2 tsp smoked paprika
07 - 1/2 tsp garlic powder
08 - 1/2 tsp onion powder
09 - 1/2 tsp salt
10 - 1/4 tsp black pepper

→ For the 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

→ For the Dressing

18 - 3 tbsp olive oil
19 - 2 tbsp lime juice
20 - 1 tsp honey
21 - 1/2 tsp ground cumin
22 - Salt and pepper, to taste

# How-To Steps:

01 - Whisk together olive oil, lime juice, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper in a bowl. Add chicken breasts and turn to coat thoroughly. Let marinate for at least 10 minutes while preparing other components.
02 - Preheat grill or grill pan to medium-high heat. Grill marinated chicken for 6–7 minutes per side until fully cooked, reaching an internal temperature of 165°F. Transfer to a cutting board and let rest for 5 minutes, then slice into strips.
03 - Arrange mixed salad greens on a large serving platter or individual plates. Top with sliced red and yellow bell peppers, thinly sliced red onion, avocado slices, and halved cherry tomatoes.
04 - Whisk together olive oil, lime juice, honey, ground cumin, salt, and pepper in a small bowl until emulsified and smooth.
05 - Arrange warm sliced chicken strips over the prepared salad. Sprinkle with fresh chopped cilantro. Drizzle dressing generously over the entire salad just before serving.

# Expert Tips:

01 -
  • The warm spiced chicken against crisp cool vegetables creates that perfect contrast we all crave in a good salad
  • Everything comes together in under 40 minutes making it achievable on busy weeknights
  • The homemade lime cilantro dressing beats anything from a bottle and takes two minutes to whisk together
02 -
  • Letting the chicken rest after grilling is crucial or all those juices will run out onto your cutting board instead of staying in the meat
  • The dressing tastes best at room temperature so take it out of the fridge while you grill the chicken
  • Do not dress the entire salad if you plan to have leftovers the undressed portion keeps perfectly for the next day
03 -
  • Pound your chicken breasts to even thickness before marinating so they cook at the same rate
  • Invest in an instant read thermometer to take the guesswork out of grilling chicken perfectly every time

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