How To Make Grilled Chili Lime Chicken Fajita Salad
For this chicken fajita salad, tender cuts of chicken are marinated in a spicy and tart chili lime concoction, then grilled and mixed with fresh veggies.
Serves:
Ingredients
For Marinade/Dressing:
- 3tbspolive oil
- 100mllime juice,freshly squeezed
- 2tbspcilantro,chopped
- 2garlic cloves,crushed
- 1tspbrown sugar
- ¾tspred chili flakes,or red pepper flakes
- ½tspcumin,ground
- 1tspsalt
For Salad:
- 4chickenthigh fillets,skin removed, no bone
- ½yellow bell pepper,deseeded and sliced
- ½red bell pepper,deseeded and sliced
- ½onion,sliced
- 5cupsRomaine lettuce leaves,or cos, washed and dried
- 2avocados,sliced
- Extra cilantro leaves,to garnish
- Sour cream,optional to serve
Instructions
-
Whisk marinade ingredients together to combine. Pour half the marinade into a shallow dish to marinate the chicken fillets for 2 hours if time allows. Refrigerate the reserved untouched marinade to use as a dressing.
-
Heat about 1 teaspoon of oil in a grill pan or skillet over medium-high heat and grill chicken fillets on each side until golden, crispy and cooked through.
-
Once chicken is cooked, set aside and allow to rest.
-
Wipe pan over with paper towel; drizzle with another teaspoon of oil and fry pepper and onion strips until cooked to desired level of doneness.
-
Slice chicken into strips and prepare salad with leaves, avocado slices, peppers, onion strips and chicken. Drizzle with remaining marinade/dressing and serve with (optional) extra cilantro leaves and sour cream.
Nutrition
- Calories: 718.76kcal
- Fat: 57.37g
- Saturated Fat: 12.33g
- Trans Fat: 0.16g
- Monounsaturated Fat: 30.70g
- Polyunsaturated Fat: 9.74g
- Carbohydrates: 18.73g
- Fiber: 9.15g
- Sugar: 3.92g
- Protein: 35.57g
- Cholesterol: 189.14mg
- Sodium: 755.14mg
- Calcium: 65.87mg
- Potassium: 1204.83mg
- Iron: 3.04mg
- Vitamin A: 357.72µg
- Vitamin C: 85.11mg
Have your own special recipe to share? Submit Your Recipe Today!
Related Recipes
