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grilled sliced red and yellow peppers, red onion and sliced grilled chicken on top of romaine lettuce.
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5 from 1 vote

Grilled Chicken Fajita Salad

Crisp romaine lettuce topped with marinated and grilled chicken, peppers and onions. Finish the salad with sliced avocado and a cilantro lime vinaigrette for a hearty Southwest inspired salad!
Prep Time25 minutes
Cook Time12 minutes
Total Time37 minutes
Course: Chicken + Poultry, Salads
Cuisine: Southwest
Keyword: chicken, fajitas, grilled chicken, salad
Servings: 4 servings
Author: Danae Halliday

Ingredients

Chicken

  • 1 pound boneless skinless chicken breasts
  • 2 tablespoons chopped cilantro
  • 1 tablespoon olive oil
  • 1 teaspoon dried oregano
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 2 tablespoons lime juice

Peppers and Onion

  • 1 red bell pepper quartered, core and seeds removed
  • 1 yellow bell pepper quartered, core and seeds removed
  • 1 red onion, peeled and quartered
  • 2 teaspoons olive oil
  • 1 teaspoon chili powder
  • Kosher salt and fresh ground black pepper to taste

Vinaigrette

  • 2 tablespoons lime juice
  • 1 tablespoon olive oil
  • 1 tablespoon rice vinegar
  • 1 teaspoon maple syrup
  • 1/4 teaspoon ground cumin
  • 1/8 teaspoon garlic powder
  • Kosher salt and fresh ground black pepper to taste
  • 1/3 cup packed cilantro chopped

Salad

  • 6 cups chopped romaine lettuce
  • 1 avocado, peeled and sliced
  • Cilantro for garnish

Instructions

  • Add the chicken to a resealable bag. Add all of the chicken marinade ingredients to the bag, seal it and massage into the chicken. Refrigerate for an hour or overnight.
  • Add the peppers and onions to a separate resealable bag with the olive oil, chili powder, salt and pepper. Seal the bag and massage into the vegetables. Refrigerate or set aside.
  • Put all of the vinaigrette ingredients into a blender and blend until smooth. Taste for seasoning and adjust as needed. Pour the vinaigrette into a jar or bowl and set aside.
  • Preheat the grill to 400° F. Oil the grates and put the chicken, peppers and onions on them. Grill the chicken for 5-7 minutes before flipping and then another 5-7 minutes or until the internal temperature is 165° F. Grill the peppers and onions for 5 minutes then flip them over and grill until they've softened and are lightly charred.
  • Let the chicken rest for 5-10 minutes before slicing it. Slice the peppers and onions into bites sized strips. Place the chopped romaine lettuce on a serving platter or in a bowl. Top with the sliced chicken, peppers, onion and avocado. Garnish with chopped cilantro and serve the salad topped with some of the vinaigrette or serve it on the side.

Nutrition

Calories: 407kcal | Carbohydrates: 18g | Protein: 39g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 16g | Cholesterol: 96mg | Sodium: 136mg | Fiber: 7g | Sugar: 5g