Grilled Chili Lime Chicken Fajita Salad is everything you love about sizzling fajitas—tender marinated chicken, colorful bell peppers, and zesty flavors—served over a crisp, refreshing bed of greens. It’s smoky, spicy, tangy, and loaded with textures from juicy grilled meat to crunchy vegetables.

This salad is the perfect way to enjoy the bold, vibrant taste of fajitas while keeping things light and nutritious. Whether you’re meal-prepping for the week or serving it up fresh for dinner, this one-bowl meal is healthy, satisfying, and bursting with Southwest flavor.

If you’re into hearty dishes with unique twists, you’ll also love these Stuffed Meatballs in Guinness Gravy—they’re comforting, savory, and rich in flavor, and yes, Stuffed Meatballs in Guinness Gravy deserves a second shout-out.

Credit: https://www.pinterest.com/pin/774124930714766/

Ingredients You’ll Need

For the Chili Lime Chicken Marinade:

1 ½ lbs boneless, skinless chicken breasts
2 tablespoons olive oil
Zest and juice of 2 limes
2 garlic cloves, minced
1 ½ teaspoons chili powder
1 teaspoon cumin
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon chopped cilantro (optional)

For the Salad:

1 large romaine heart or mixed greens, chopped
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 green bell pepper, sliced
1/2 red onion, thinly sliced
1 avocado, sliced
1/2 cup cherry tomatoes, halved
1/2 cup black beans (optional)
Crushed tortilla chips for crunch (optional)

For the Dressing:

3 tablespoons olive oil
Juice of 1 lime
1 tablespoon honey or agave
1 teaspoon Dijon mustard
Salt and pepper to taste

Cooking Time

Prep Time: 15 minutes (plus marinating time)
Cook Time: 15 minutes
Total Time: 30 minutes (not including marinating)
Serves: 4

Equipment You’ll Need

Grill or grill pan
Mixing bowls
Tongs
Knife and cutting board
Whisk or jar (for dressing)

How to Make Grilled Chili Lime Chicken Fajita Salad

1. Marinate the Chicken

In a bowl or zip-top bag, combine the olive oil, lime juice and zest, garlic, chili powder, cumin, paprika, salt, pepper, and cilantro. Add the chicken breasts and toss to coat evenly. Cover and marinate for at least 30 minutes, or up to 8 hours for deeper flavor.

2. Grill the Chicken

Preheat your grill or grill pan to medium-high heat. Remove chicken from the marinade and grill for 5–6 minutes per side, or until fully cooked (internal temp of 165°F). Let rest for 5 minutes, then slice thinly.

3. Sauté or Grill the Veggies

While the chicken rests, quickly grill or sauté the bell peppers and red onions in a bit of oil over high heat until slightly charred but still crisp, about 5–6 minutes.

4. Assemble the Salad

In a large bowl or platter, layer chopped romaine or mixed greens. Top with grilled chicken slices, sautéed peppers and onions, avocado slices, cherry tomatoes, and black beans. Sprinkle with crushed tortilla chips if desired.

5. Make the Dressing

Whisk together the olive oil, lime juice, honey, Dijon mustard, salt, and pepper. Drizzle over the salad just before serving, or serve on the side.

Nutritional Information (Per Serving, Approximate)

Calories: 450
Protein: 38g
Fat: 25g
Carbohydrates: 18g
Fiber: 7g
Sugar: 5g
Sodium: 550mg

(Varies based on toppings and dressing used)

Tips and Variations

Add Heat: Toss in sliced jalapeños or a dash of cayenne to the marinade for extra spice.
Make it Dairy-Friendly: Top with crumbled cotija or shredded pepper jack cheese.
Go Low-Carb: Skip the beans and tortilla chips. Serve with extra greens and avocado.
Add Rice or Quinoa: Turn it into a burrito bowl by adding cooked brown rice or quinoa.
Meal Prep It: Grill chicken and veggies ahead of time and store separately. Assemble fresh each day.

Storage and Reheating

Chicken: Store grilled chicken in an airtight container in the fridge for up to 4 days.
Veggies: Keep grilled veggies in a separate container.
Dressing: Store in a small jar in the fridge for up to 1 week.
Assembly Tip: Keep lettuce and wet ingredients (like avocado) separate until ready to serve to avoid sogginess.

Why You’ll Love This Recipe

Grilled Chili Lime Chicken Fajita Salad is bold, zesty, and packed with everything you love—without the heaviness. The chili-lime marinade makes the chicken incredibly flavorful and juicy, while the mix of sautéed fajita veggies and crisp greens creates the perfect base.

It’s healthy but satisfying, perfect for clean eating without sacrificing flavor. Plus, it’s colorful and customizable, so it looks as good as it tastes. Whether you serve it fresh off the grill or prep it ahead for the week, it’s a guaranteed winner.

Credit: https://www.pinterest.com/pin/317151998785269218/

My Final Thoughts

This fajita-style salad is a game-changer. The limey, spiced chicken pairs perfectly with the charred veggies, creamy avocado, and fresh greens, all tied together with a simple, citrusy dressing. It’s a go-to in my kitchen when I want something vibrant, flavorful, and nourishing all at once.

If you’re craving bold Tex-Mex flavor with the balance of a light, clean meal, this Grilled Chili Lime Chicken Fajita Salad checks every box. It’s fresh, fast, and totally addictive.

Frequently Asked Questions (FAQs)

Q: Can I use store-bought fajita seasoning?
A: Yes, but the homemade chili-lime marinade brings fresher flavor. You can also add lime juice to store-bought seasoning for a similar effect.

Q: Can I use chicken thighs instead of breasts?
A: Absolutely! Boneless thighs are juicy and flavorful. Just grill a bit longer if they’re thicker.

Q: Is this salad spicy?
A: It’s mild with a little warmth from chili powder. Increase or reduce spice depending on taste.

Q: Can I make it vegetarian?
A: Yes! Swap the chicken for grilled portobello mushrooms or tofu and keep all other ingredients the same.

Q: What’s a good side dish?
A: Serve with Mexican rice, grilled corn, or a small bowl of tortilla soup for a heartier meal.

And if you want to explore another twist on classic Mexican flavors, try these Chile Relleno Enchiladas next!

Sofia