Grilled Chili Lime Fajita

This sizzling chili lime chicken fajita salad transforms ordinary salad night into a fiesta of flavors. The marinade pulls double duty as a dressing, infusing every bite with tangy, spicy goodness while keeping the prep simple and straightforward.

I created this recipe during a particularly hot summer when we couldn't bear the thought of heavy meals but still craved something satisfying. My husband now requests it weekly, claiming it's the perfect combination of fresh and filling.

• Olive oil provides the perfect base for the marinade while helping the spices bloom
• Lime juice freshly squeezed delivers bright acidity that tenderizes the chicken
• Cilantro adds that distinctive southwestern freshness look for bunches with perky leaves
• Garlic crushed rather than minced releases more flavor throughout the dish
• Brown sugar balances the acidity with just a touch of sweetness
• Red chili flakes bring customizable heat choose quality flakes for best flavor
• Ground cumin provides earthy depth essential for authentic fajita flavor
• Chicken thigh fillets stay juicier than breast meat even when slightly overcooked
• Bell peppers add sweetness and crunch select firm peppers with glossy skin
• Romaine lettuce offers the perfect crisp base that stands up to warm toppings
• Avocados provide creamy richness choose slightly firm fruits that yield to gentle pressure

How To Make Grilled Chili Lime Chicken Fajita Salad

Prepare the marinade

Whisk olive oil, lime juice, chopped cilantro, crushed garlic, brown sugar, chili flakes, cumin, and salt in a bowl until fully emulsified. The marinade should look slightly thickened and uniform in color. Reserve half in the refrigerator for dressing.

Marinate the chicken

Pour the remaining marinade over chicken thighs in a shallow dish, ensuring each piece is fully coated. Cover and refrigerate for two hours, turning once halfway through for maximum flavor penetration.

Grill the chicken

Heat a grill pan over medium high heat until almost smoking. Add chicken and cook for about 5 7 minutes per side until the exterior develops a beautiful caramelized crust and the internal temperature reaches 165°F. Let the chicken rest for at least 5 minutes before slicing.

Cook the vegetables

In the same pan, sauté bell peppers and onions until slightly charred but still crisp, about 4 minutes. The residual chicken flavor in the pan will add another dimension to your vegetables.

Assemble the salad

Layer romaine lettuce as the base, arrange sliced avocado, grilled peppers, onions, and sliced chicken on top. Drizzle with the reserved marinade and finish with fresh cilantro and optional sour cream.

The lime juice is truly the star ingredient here. I discovered that freshly squeezed juice not only brightens the flavor dramatically compared to bottled, but it actually helps tenderize the chicken proteins while marinating. Once when I was out of fresh limes, I used bottled juice and my family immediately noticed the difference.

Make Ahead Options

This salad components can be prepared separately up to two days in advance, making it perfect for meal planning. Grill the chicken and vegetables, then store them separately in airtight containers. Keep the dressing in a mason jar and the washed lettuce with a paper towel to absorb moisture. When ready to eat, simply reheat the chicken and vegetables slightly or enjoy them cold, then assemble your salad. The flavors actually develop beautifully overnight.

Ingredient Substitutions

This recipe welcomes adaptations based on what you have available. Chicken breasts can replace thighs just reduce the cooking time by about 2 minutes per side to prevent drying. For a vegetarian version, substitute chicken with firm tofu or portobello mushrooms marinated in the same mixture. No fresh cilantro? Try flat leaf parsley with a pinch of ground coriander. Greek yogurt makes an excellent stand in for sour cream with added protein benefits.

Serving Suggestions

While perfectly complete on its own, this salad pairs beautifully with warm corn tortillas for a more substantial meal. For entertaining, create a build your own fajita salad bar with all components served separately. Add black beans, corn, or cotija cheese for additional southwestern flair. A side of tortilla chips and fresh guacamole turns this into a crowd pleasing spread that disappears quickly at gatherings.

Recipe FAQs

→ Can I use chicken breast instead of thighs?

Yes, you can substitute chicken breasts for thighs. However, be careful not to overcook them as breasts tend to dry out more quickly. For best results, pound chicken breasts to even thickness before marinating and reduce the grilling time slightly.

→ How long should I marinate the chicken?

The recipe recommends marinating the chicken for two hours if time allows, which helps develop optimal flavor. However, even 30 minutes will impart good flavor if you're short on time. For maximum flavor infusion, you can marinate overnight in the refrigerator.

→ Is this dish spicy?

The heat level is adjustable based on your preference. The recipe calls for 3/4 teaspoon of red chili flakes, which provides a moderate kick. You can reduce this to 1/4 teaspoon for mild heat or increase it to 1 1/2 teaspoons for a spicier version.

→ Can I make this ahead of time?

You can prepare components ahead of time: marinate the chicken, slice vegetables, and prepare the dressing up to 24 hours in advance. Store everything separately in the refrigerator. Grill the chicken and vegetables just before serving for the best texture and flavor.

→ How can I make this dish vegetarian?

For a vegetarian version, replace the chicken with firm tofu or portobello mushrooms. Marinate your chosen protein substitute in the same chili lime mixture for at least 30 minutes before grilling. You could also add grilled halloumi cheese or black beans for additional protein.

→ What side dishes pair well with this salad?

This salad works well with corn tortillas, cilantro lime rice, or a side of black beans. For a lighter meal, serve with grilled corn on the cob or a simple guacamole with tortilla chips. A chilled Mexican-style soup like gazpacho would also complement the flavors nicely.