June 13, 2024

Grilled Chili Lime Chicken Fajita Salad

Indulge in the bold flavors of Tex-Mex cuisine with this Grilled Chili Lime Chicken Fajita Salad. Perfectly grilled chicken thighs marinated in zesty lime juice and spices, served alongside colorful bell peppers, onions, creamy avocado, and crisp Romaine lettuce. This salad is not just a meal but a fiesta of flavors that’s sure to satisfy your cravings.

Ingredients:

4 chicken thigh fillets, skin removed
2 tbsp chopped cilantro
3/4 tsp red chili flakes (adjust to taste)
1/2 tsp ground cumin
1/2 yellow bell pepper, deseeded and sliced
1/2 red bell pepper, deseeded and sliced
1/2 onion, sliced
5 cups Romaine or cos lettuce leaves, washed and dried
2 avocados, sliced
3 tbsp olive oil
1 tsp brown sugar
100 ml freshly squeezed lime juice (just over 1/3 cup)
2 cloves garlic, crushed
1 tsp salt
Sour cream (optional), to serve
Extra cilantro leaves, to garnish

Instructions:

Step 1: Prepare the Chicken Marinade In a bowl, combine olive oil, lime juice, crushed garlic, chopped cilantro, red chili flakes, ground cumin, brown sugar, and salt. Mix well to create a marinade.

Step 2: Marinate and Grill the Chicken Place the chicken thighs in a shallow dish or a zip-lock bag. Pour half of the marinade over the chicken, reserving the other half for later. Ensure the chicken is evenly coated. Marinate in the refrigerator for at least 30 minutes, or up to 4 hours for maximum flavor.

Preheat the grill or grill pan over medium-high heat. Grill the chicken thighs for about 6-7 minutes per side, or until fully cooked and nicely charred. Remove from heat and let them rest for a few minutes before slicing.

Step 3: Prepare the Fajita Vegetables While the chicken is grilling, heat a tablespoon of olive oil in a skillet over medium-high heat. Add sliced bell peppers and onions. Cook, stirring occasionally, until they are tender and slightly caramelized, about 5-6 minutes. Season with salt and pepper to taste.

Step 4: Assemble the Salad On a large serving platter or individual plates, arrange the Romaine lettuce leaves. Top with grilled chicken slices, sautéed bell peppers and onions, and sliced avocado.

Step 5: Serve with Dressing and Optional Toppings Drizzle the remaining marinade over the salad. Serve with optional sour cream on the side. Garnish with extra cilantro leaves for freshness and presentation.

Tips for Success:

Marinating Time: Allow enough time for the chicken to marinate to enhance its flavor.
Grilling Tips: Ensure the grill or grill pan is properly preheated to achieve beautiful grill marks and juicy chicken.
Customization: Add sliced jalapeños or shredded cheese for an extra kick of flavor.

Possible Variations:

Use chicken breast instead of thighs for a leaner option.
Replace Romaine lettuce with mixed greens or spinach for variety.

FAQs: Q: Can I use chicken breast instead of chicken thighs? A: Yes, you can substitute chicken breast in this recipe. Adjust the cooking time accordingly as chicken breast cooks faster than thighs.

Q: How do I store leftovers? A: Store leftover salad components separately in airtight containers in the refrigerator. Assemble the salad just before serving to maintain freshness.

Internal Links: For more delicious salad recipes, check out: