Fresh ingredients, bold Southwest flavors, and balanced nutrition come together in this Grilled Chicken Fajita Salad with Cilantro Lime Dressing.
Juicy grilled chicken is marinated in fresh lime juice, garlic, cilantro, and warm spices before being grilled alongside colorful bell peppers and sweet onions. Layer everything over crisp romaine lettuce, then finish with creamy avocado, crumbled cotija cheese, crunchy tortilla strips, and a drizzle of creamy cilantro lime dressing for a meal that’s both satisfying and packed with fresh flavor. With just 382mg of sodium and 34 grams of protein per serving, it’s a satisfying meal that supports heart health without sacrificing flavor.
Whether you’re grilling for family dinner, meal prepping lunches for the week, or simply looking for a healthier way to enjoy fajita night, this salad fits perfectly into the Recipe Shop 45/500 Method™ with plenty of protein, colorful vegetables, and balanced nutrition.
Why You’ll Love This Recipe
- Packed with 34 grams of protein per serving
- Fits the Recipe Shop 45/500 Method™
- Naturally gluten free
- Packed with colorful vegetables
- Perfect for meal prep
- Fresh, smoky southwest flavor
- Great for weeknight dinners or summer grilling
- Ready in under an hour
Grilled Chicken Fajita Salad with Cilantro Lime Dressing
Ingredients
- ¼ cup avocado oil
- ¼ cup fresh lime juice
- ½ teaspoon lime zest
- 2 tablespoons chopped fresh cilantro
- 2 cloves garlic minced
- 1 teaspoon honey
- 1¼ teaspoons chili powder
- ½ teaspoon ground cumin
- ½ teaspoon dried oregano
- 1¼ pounds boneless skinless chicken thighs or chicken breasts
- 1 red bell pepper sliced
- 1 yellow bell pepper sliced
- 1 orange bell pepper sliced
- ½ medium sweet onion sliced
- 2 teaspoons avocado oil
- 8 cups chopped romaine lettuce
- ¼ cup fresh cilantro leaves
- 2 small avocados sliced
- ⅓ cup crumbled cotija cheese
- ½ cup tri-color tortilla strips
- ¼ cup Chick-fil-A® Avocado Lime Ranch Dressing about 1 tablespoon per serving
- 1 Fresh lime wedges for serving
Instructions
- In a medium bowl, whisk together the ¼ cup avocado oil, ¼ cup fresh lime juice, ½ teaspoon lime zest, 2 tablespoons chopped fresh cilantro, 2 cloves garlic, 1 teaspoon honey,1¼ teaspoons chili powder, ½ teaspoon ground cumin, and ½ teaspoon dried oregano until well combined.
- Reserve about one-third of the marinade to use later as a finishing drizzle.
- Place the chicken in a shallow dish or zip-top bag and pour the remaining marinade over the 1¼ pounds boneless skinless chicken thighs or chicken breasts. Turn to coat well and refrigerate for at least 20 minutes or up to 30 minutes (timer).
- Preheat your grill to medium-high heat, approximately 450°F.
- While the grill heats, toss the 1 red bell pepper,1 red bell pepper, 1 orange bell pepper, sliced and ½ medium sweet onion with 2 teaspoons avocado oil until lightly coated.
- Place the chicken directly over the heat and grill for about 5–6 minutes per side (timer), or until the internal temperature reaches 165°F.
- Transfer to a cutting board and allow the chicken to rest for 10 minutes (timer) before slicing.
- Grill the peppers and onions in a grill basket or on a grill pan over medium heat, stirring occasionally, until tender and lightly charred, about 12–15 minutes (timer).
- Divide the 8 cups chopped romaine lettuce among four large bowls or plates.
- Top each bowl with grilled peppers, onions, sliced chicken, 2 small avocados, ⅓ cup crumbled cotija cheese, and ½ cup tri-color tortilla strips.
- Drizzle each salad with the reserved cilantro-lime dressing followed by about 1 tablespoon of ¼ cup Chick-fil-A® Avocado Lime Ranch Dressing
- Finish with ¼ cup fresh cilantro leaves and a squeeze of lime before serving.
Notes
Recipe Tips
For even more flavor, marinate the chicken for the full 30 minutes. A grill basket keeps the peppers and onions from falling through the grates while allowing them to develop delicious char. Meal prep by storing the chicken, vegetables, dressing, and lettuce separately. Assemble just before eating to keep everything fresh and crisp.Variations
Swap grilled shrimp for the chicken. Use steak for a classic fajita salad. Skip the tortilla strips for a lower-carb version. Add grilled corn during the summer for a touch of sweetness.Nutrition
Note to Cooks:
To ensure this recipe fits within your dietary guidelines, please check the nutritional information on the ingredients you use. Brands and preparation methods can vary, impacting the calorie, carbohydrate, and sodium content. Taking a moment to confirm these details will help to maintain your dietary goals and ensure this dish meets your health needs.
