Chili Lime Chicken Fajita Salad (Print)
Tender chicken thighs grilled in zesty chili lime marinade with peppers and avocado over crisp romaine lettuce.
# Ingredients:
→ Marinade/Dressing
01 -
3 tablespoons olive oil
02 -
100 ml fresh lime juice
03 -
2 tablespoons chopped cilantro
04 -
2 cloves garlic, crushed
05 -
1 teaspoon brown sugar
06 -
3/4 teaspoon red chili flakes
07 -
1/2 teaspoon ground cumin
08 -
1 teaspoon salt
→ Salad
09 -
4 boneless chicken thigh fillets, skin removed
10 -
1/2 yellow bell pepper, deseeded and sliced
11 -
1/2 red bell pepper, deseeded and sliced
12 -
1/2 onion, sliced
13 -
5 cups Romaine lettuce, washed and dried
14 -
2 avocados, sliced
15 -
Fresh cilantro for garnish
16 -
Sour cream for serving (optional)
# Directions:
01 -
Whisk all marinade ingredients together in a bowl. Divide mixture in half, pouring one portion into a shallow dish for marinating chicken. Refrigerate the remaining marinade to use later as dressing.
02 -
Place chicken thighs in the shallow dish with marinade, ensuring all pieces are well-coated. Refrigerate for two hours if time permits.
03 -
Heat 1 teaspoon of oil in a grill pan or skillet over medium-high heat. Grill chicken fillets in batches until golden, crispy and thoroughly cooked. Set aside to rest before slicing.
04 -
Wipe the pan with paper towel. Add another teaspoon of oil and sauté bell pepper and onion strips until desired tenderness is achieved.
05 -
Slice rested chicken into strips. Arrange lettuce in a serving dish, top with sliced avocado, sautéed peppers, onion strips, and chicken. Drizzle with the reserved marinade dressing, garnish with fresh cilantro and add a dollop of sour cream if desired.
# Notes:
01 -
Allow chicken to rest after cooking to reabsorb juices before slicing for optimal tenderness.