Grilled Chicken Fajita Salad (Print Version)
Fajita-spiced grilled chicken atop mixed greens with peppers, avocado and a lime-cumin dressing.
# What You Need:
→ Chicken Marinade
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 - In a mixing bowl, whisk olive oil, lime juice, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper until combined. Add chicken breasts and turn to coat thoroughly. Marinate for at least 10 minutes.
02 - Preheat grill or grill pan to medium-high heat. Grill marinated chicken for 6 to 7 minutes per side, or until the internal temperature reaches 165°F. Allow chicken to rest for 5 minutes, then slice into strips.
03 - Arrange mixed salad greens, sliced red and yellow bell peppers, red onion, avocado, and cherry tomatoes on a serving platter or individual plates.
04 - In a small bowl, whisk together olive oil, lime juice, honey, ground cumin, and season with salt and black pepper to taste.
05 - Top salad with warm sliced chicken strips and sprinkle with chopped fresh cilantro. Drizzle dressing over salad just before serving.
# Expert Hints:
01 -
- That zesty marinade guarantees juicy, flavor-packed bites in every forkful.
- The crazy mix of textures—crisp greens, creamy avocado, and smoky chicken—make this taste like a restaurant treat with zero fuss.
02 -
- If you rush the marinade, the chicken just tastes flat—wait at least 10 minutes for it to soak in.
- Letting the chicken rest after grilling keeps the juices inside, so don’t slice too soon even if you’re hungry.
03 -
- If you want those restaurant-style grill marks, don’t move the chicken early—patience pays off.
- Toss a little of the dressing with the greens before assembling for flavor in every layer.