Description
Mexican-inspired chili lime chicken fajita salad delivers zesty flavors and fresh ingredients in one delightful plate. Colorful peppers, tender chicken, and tangy dressing combine for a satisfying meal you’ll crave again and again.
Ingredients
Scale
- 4 chicken thigh fillets (no bone, skin removed)
- 5 cups romaine lettuce leaves (washed and dried)
- ½ yellow bell pepper (deseeded and sliced)
- ½ red bell pepper (deseeded and sliced)
- ½ onion (sliced)
- 2 avocados (sliced)
- 2 cloves garlic (crushed)
- Cilantro leaves (for garnish)
- 3 tbsps (45 mL) olive oil
- 100 mL (just over ⅓ cup) freshly squeezed lime juice
- 2 tbsps (30 mL) cilantro (chopped)
- 1 tsp brown sugar
- ¾ tsp red chili flakes (adjust to preference)
- ½ tsp ground cumin
- 1 tsp salt
- Sour cream (optional)
Instructions
- Marinade Preparation: Whisk marinade ingredients in a bowl, creating a vibrant and cohesive flavor mixture.
- Chicken Marination: Submerge chicken fillets in half the marinade, refrigerate for up to 2 hours to infuse deep, tangy flavors.
- Chicken Grilling: Heat grill pan to medium-high, lightly oil surface. Grill chicken 4-5 minutes per side until golden and cooked through, reaching 165°F internal temperature.
- Chicken Resting: Allow grilled chicken to rest 3-4 minutes, ensuring juicy and tender meat.
- Vegetable Sautéing: In the same pan, quickly sauté bell peppers and onions until slightly caramelized and crisp-tender, about 3-4 minutes.
- Chicken Slicing: Cut chicken into uniform strips against the grain for maximum tenderness and presentation.
- Salad Assembly: Layer salad leaves with sliced avocado, sautéed vegetables, and chicken strips on serving plates.
- Finishing Touch: Drizzle remaining marinade over the salad, garnish with fresh cilantro and optional sour cream for a zesty, refreshing finish.
Notes
- Marinate Wisely: Let chicken soak in marinade for maximum 2 hours to prevent meat from becoming mushy and maintain optimal flavor intensity.
- Temperature Check: Always use meat thermometer to ensure chicken reaches safe internal temperature of 165°F, eliminating risk of foodborne illness.
- Resting Rules: Allow grilled chicken to rest 3-4 minutes after cooking to lock in juices, ensuring tender and succulent meat with enhanced taste.
- Slice Strategically: Cut chicken against grain to break muscle fibers, creating more tender and easier-to-chew fajita strips for improved dining experience.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 5
- Calories: 400
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 28 g
- Saturated Fat: 4 g
- Unsaturated Fat: 24 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 9 g
- Protein: 25 g
- Cholesterol: 120 mg