Grilled Chicken Fajita Salad

Long summer days leave plenty of time to enjoy dinner outside, especially when the menu keeps things fresh without giving up satisfying grilled flavor. Grilled Chicken Fajita Salad brings that balance to the table with juicy chicken, tender peppers and onions, crisp greens, creamy avocado, cheese, and crunchy tortilla strips. A lime-forward marinade seasoned with chili powder, cumin, garlic, cilantro, and oregano gives the main ingredients a bright, savory kick.

Fajita favorites are right at home over an open flame. Chicken develops a flavorful exterior while staying tender inside, and colorful vegetables soften as their edges pick up a light char. Once everything comes off the heat, the warm ingredients meet cool lettuce and fresh toppings for contrasting textures in every forkful. The reserved marinade becomes a zesty dressing, tying together those smoky, citrusy, and savory notes.

This meal also fits the easygoing pace of outdoor dining. Serve individual bowls for a weeknight dinner, or set out the components so family and friends can build their own plates during a relaxed backyard gathering. Each person can choose more avocado, extra tortilla strips, or another spoonful of dressing while enjoying a colorful main course straight from the patio.

American Made Grills gives home cooks the power and craftsmanship to make meals like this part of everyday life outdoors. Hand-crafted in the USA with premier materials, our equipment is built around the idea that the definitive grilling experience is American-made. American stainless steel, tight manufacturing tolerances, and high-density ceramic briquettes support lasting durability and consistent cooking performance.

Fire up your American Made Grill, gather everyone outside, and give a familiar fajita night a fresh summer spin.

Serves 4

Grilled Chicken Fajita Salad Ingredients

For the Dressing & Marinade

• ¼ cup + 2 teaspoons avocado oil, divided
• ¼ cup lime juice (2 medium limes)
• ½ teaspoon lime zest
• 2 tablespoons fresh cilantro leaves, finely chopped
• 2 garlic cloves, very finely minced or grated
• 1 teaspoon pure honey
• 1¼ teaspoons chili powder
• ½ teaspoon ground cumin
• ½ teaspoon dried oregano
• ½ teaspoon fine salt

For the Chicken and Salad

• 1 ¼ lb boneless, skinless chicken thighs (or breasts)
• 1 medium red bell pepper, sliced
• 1 medium yellow bell pepper, sliced
• 1 medium orange bell pepper, sliced
• ½ medium yellow onion, sliced
• Fine salt and black pepper
• 8 cups mixed greens, chopped romaine, or butter lettuce
• ¼ cup fresh cilantro leaves
• 2 small avocados, sliced
• ⅓ cup grated cotija cheese (may sub crumbled feta cheese)
• ½ cup tri-colored tortilla strips (we use these)
• For serving: Primal Kitchen Avocado Lime Dipping Sauce (or may use ranch dressing)

Grilled Chicken Fajita Salad Directions

1. Prepare the dressing and marinade by combining ¼ cup oil, the lime juice and zest, chopped cilantro, garlic, honey, chili powder, cumin, oregano, and ½ teaspoon salt. Whisk well and pour half of the mixture (⅓ cup) into a shallow bowl, reserving the other half (⅓ cup) to dress the salad just before serving.
2. Add the chicken to the marinade and turn to coat all sides. Marinate the chicken for up to 30 minutes while the grill preheats.
3. Preheat the grill to medium-high heat (450℉).
4. In a medium bowl (or on a grill pan), toss the peppers and onions with 2 teaspoons olive oil. Spread the peppers and onions into a single layer on the grill pan and sprinkle with salt and pepper.
5. When the grill is hot, place the chicken directly onto the grill grates and the vegetables on the grill pan over indirect heat. Cook the chicken for 5-6 minutes, then flip and cook an additional 5-6 minutes, or until cooked through and no longer pink inside. Total cooking time will depend on the thickness of the chicken. Remove the chicken to a clean plate. Allow the chicken to cool for 10 minutes before slicing.
6. Cook the peppers and onions for 13-15 minutes, or until tender and lightly charred (they take longer than the chicken, giving it time to rest after cooking). Remove the peppers and onions from the grill and let them cool for a few minutes.
7. To assemble the salads, divide the greens among 4 bowls. Sprinkle each bowl of greens with 2 tablespoons of cilantro leaves. Top each bowl with ¼ of the grilled peppers and onions, and sliced chicken.
8. Garnish each salad with ½ sliced avocado, 1 ½ tablespoons cotija cheese, and 2 tablespoons tortilla strips. Drizzle each salad with 1 ½ tablespoons of the reserved dressing and some Avocado Lime Dipping Sauce. Serve immediately.

Taken from therealfooddietitians.com