Grilled Chicken Fajita Salad
This grilled chicken fajita salad is a bold, healthy, and satisfying meal packed with smoky grilled chicken, charred peppers, and fresh greens. With classic Tex-Mex flavors and a zesty marinade, this easy high-protein salad is perfect for meal prep, quick dinners, or a light yet filling lunch.
Ingredients
- 1 lb boneless skinless chicken breast or thighs
- 1 red bell pepper sliced
- 1 yellow bell pepper sliced
- 1 green bell pepper sliced
- 1 small red onion sliced
- 2 tablespoons olive oil
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- ½ teaspoon cumin
- ½ teaspoon garlic powder
- Salt and black pepper to taste
- 4 cups chopped romaine or mixed greens
- Optional: shredded cheese avocado, sour cream, salsa
- Optional: tortilla strips or crushed chips
Instructions
- In a bowl, mix olive oil, lime juice, chili powder, smoked paprika, cumin, garlic powder, salt, and pepper.
- Coat the chicken evenly with the marinade.
- Toss peppers and onions with a little oil and salt.
- Preheat grill to medium-high heat (about 400°F).
- Grill chicken for 5–7 minutes per side until fully cooked (165°F internal temp).
- Grill vegetables for 6–8 minutes until tender and slightly charred.
- Let chicken rest for 5 minutes, then slice into strips.
- In a large bowl, add greens and top with chicken and grilled vegetables.
- Add desired toppings and drizzle with dressing before serving.
Notes
- Do not overcook chicken to keep it juicy.
- Marinating enhances flavor significantly.
- Grill vegetables in batches to avoid overcrowding.
- Assemble salad just before serving for best texture.