Grilled Chili Lime Chicken Fajita Salad Recipe

The first time I tried this recipe, I was craving something that captured the vibrant flavors of Mexico, fresh, zesty, and full of life. Inspired by the sizzling fajitas served in Mexican street markets, this salad transforms that same smoky, tangy goodness into a light, wholesome meal. 

The chili-lime marinade instantly reminds me of the sunny streets of Cancun or the lively food stalls in Mexico City, where lime and spice are essential in almost every dish. It’s the perfect way to bring a bit of Mexican warmth and energy to your kitchen, no matter where you are.

Grilled Chili Lime Chicken Fajita Salad

Credit IG: gimmedelicious

Ingredients You’ll Need

This recipe uses a clever marinade that doubles as a dressing, ensuring every bite is packed with flavor.

For the Marinade & Dressing:

  • 3 tbsp olive oil: This forms the base of the marinade, helping to carry the flavors.
  • 100ml freshly squeezed lime juice: Fresh juice is key here; it provides a bright, zesty tang that bottled juice can’t match.
  • 2 tbsp chopped cilantro: Adds a fresh, herbal note that is classic in Mexican-inspired dishes.
  • 2 cloves garlic, crushed: Use fresh garlic for a pungent, aromatic kick.
  • 1 tsp brown sugar: A small amount of sugar helps to balance the acidity of the lime and aids in caramelization on the grill.
  • ¾ tsp red chili flakes: This gives the marinade a gentle, warm heat. Feel free to adjust based on your spice preference.
  • ½ tsp ground cumin: Provides a warm, earthy flavor essential for that fajita taste.
  • 1 tsp salt: Enhances all the other flavors in the marinade.

For the Salad:

  • 4 boneless, skinless chicken thighs: Thighs are recommended as they stay incredibly juicy and tender when grilled.
  • ½ yellow bell pepper, sliced: Adds a sweet crunch and vibrant color.
  • ½ red bell pepper, sliced: Complements the yellow pepper with its sweetness and bright hue.
  • ½ onion, sliced: Sliced red or white onion will work well, adding a sharp, savory element when cooked.
  • 5 cups Romaine or cos lettuce: Its crisp texture holds up well under the warm toppings and dressing.
  • 2 avocados, sliced: Adds a wonderful creamy texture that balances the zesty and spicy flavors.
  • Extra cilantro and sour cream for garnish (optional).

Note: Based on these quantities, this recipe makes about 4 servings.

Variations

While this salad is delicious as is, you can easily tweak it to suit your preferences.

  • Protein Swap: If you’re not a fan of chicken thighs, this marinade works beautifully on chicken breast, steak, or even shrimp. For a vegetarian option, try it with firm tofu or a portobello mushroom.
  • Make it Spicy: For those who like more heat, add a finely chopped jalapeño to the marinade or increase the amount of red chili flakes.
  • Add More Greens: Mix in some spinach or arugula with the romaine for a more complex and peppery flavor profile.
  • Extra Crunch: Toss in some roasted corn kernels or toasted pepitas (pumpkin seeds) for an added layer of texture.

Cooking Time

This vibrant salad comes together quickly, making it a great option for any day of the week.

  • Prep Time: 10 minutes (plus optional marinating time)
  • Cooking Time: 20-30 minutes
  • Total Time: 30-40 minutes

Equipment You Need

You don’t need much to assemble this delicious and colorful meal.

  • Grill or Grill Pan: This is key for getting those beautiful char marks and smoky flavor on the chicken and veggies.
  • Small Jug or Bowl: You’ll need this to mix the marinade and dressing.
  • Shallow Dish: Use this for marinating the chicken.
  • Tongs: These are essential for safely flipping the chicken and vegetables on the hot grill.
  • Large Salad Bowl: For tossing all the delicious components together before serving.

How to Make Grilled Chili Lime Chicken Fajita Salad?

This recipe is straightforward and rewarding, with a genius hack that saves time and maximizes flavor.

Prepare the Marinade and Dressing

In a small jug or bowl, whisk together all the marinade ingredients: olive oil, lime juice, chopped cilantro, crushed garlic, brown sugar, red chili flakes, cumin, and salt. Pour half of this mixture into a shallow dish.

This portion is for marinating the chicken. Cover and refrigerate the remaining untouched half in the jug to use as the salad dressing later.

Marinate and Grill the Chicken

Place the chicken thighs in the shallow dish with the marinade, ensuring they are well-coated. Let them marinate for at least 30 minutes, or up to two hours in the fridge for more flavor.

When ready, heat a grill or grill pan over medium-high heat. Grill the chicken for 6-8 minutes per side, or until cooked through and nicely charred. Set the cooked chicken aside to rest for 5 minutes before slicing.

Cook the Vegetables

While the chicken is resting, use the same grill pan to cook your vegetables. Add the sliced bell peppers and onion to the hot pan. Cook them for 5-7 minutes, tossing occasionally, until they are tender and slightly charred at the edges. You want them to be soft but still have a slight bite.

Assemble the Salad

In a large salad bowl, add the washed and dried lettuce. Top it with the grilled peppers and onions, sliced avocado, and the sliced grilled chicken. Just before serving, drizzle the reserved dressing over the top and toss gently to combine. Garnish with extra cilantro and a dollop of sour cream if you like.

Discovering the Flavors of Mexico: Grilled Chili Lime Chicken Fajita Salad

While traveling through Mexico, I was amazed by how every region adds its own flair to food from the coastal zest of Cancún to the smoky richness of Puebla’s grilled dishes. 

This Chili Lime Chicken Fajita Salad captures that same spirit, blending tangy citrus, bold chili, and fresh herbs that define Mexican cuisine. 

It reflects the country’s love for vibrant, balanced flavors that celebrate both its coastal freshness and fiery inland spice.

Additional Tips for Making this Recipe Better

Having made this salad many times, I’ve discovered a few small things that make a big difference.

  • I always let the chicken rest for a full 5-10 minutes before slicing. I learned the hard way that cutting it too soon lets all the delicious juices run out, leaving the meat dry.
  • Don’t overcrowd the grill pan when cooking the chicken or vegetables. I cook in batches if needed to ensure everything gets a nice char instead of just steaming.
  • I highly recommend using freshly squeezed lime juice. The one time I used bottled juice, the dressing lacked that bright, fresh punch that really makes the salad sing.
  • If I have the time, I marinate the chicken for the full two hours. It really helps the flavors penetrate deep into the meat, making it extra delicious.

How to Serve Grilled Chili Lime Chicken Fajita Salad?

This Grilled Chili Lime Chicken Fajita Salad is best served warm, right off the grill, with a squeeze of fresh lime and a sprinkle of cilantro for that authentic Mexican touch. 

In Mexico, the combination of chili and lime isn’t just about flavor, it’s a cultural symbol of balance: spice for excitement and lime for freshness. 

The dish represents the colorful and communal spirit of Mexican cuisine, where meals are shared, lively, and full of zest. Perfect for a summer evening or a weekend fiesta!

Grilled Chili Lime Chicken Fajita Salad

Credit IG: gimmedelicious

Nutritional Information

Here is an approximate nutritional breakdown per serving for this flavorful salad.

  • Calories: Approximately 426 kcal
  • Protein: 25g
  • Carbohydrates: 18g
  • Fat: 30g

Make Ahead and Storage

This salad is best enjoyed fresh, but some components can be prepared in advance.

Make-Ahead

You can make the marinade/dressing ahead of time and store it in an airtight container in the refrigerator for up to 3 days. The chicken can also be marinated for up to 24 hours in advance.

Storing

If you have leftovers, it’s best to store the components separately in airtight containers in the fridge for up to 2 days. The assembled salad will become soggy if stored with the dressing.

Reheating

You can enjoy the leftover chicken and vegetables cold, or gently reheat them in a skillet over low heat until just warmed through. Avoid the microwave, as it can make the chicken rubbery.

Why You’ll Love This Recipe?

This salad is sure to become a new favorite for several delicious reasons.

  • Full of Flavor: The chili-lime marinade that doubles as a dressing ensures every single bite is bursting with zesty, savory, and slightly spicy flavor.
  • Healthy and Satisfying: It’s packed with lean protein, fresh vegetables, and healthy fats from the avocado, making it a well-rounded meal that will leave you feeling full and energized.
  • Quick and Efficient: With a clever multi-purpose marinade and quick grilling time, you can have a restaurant-quality meal on the table in under 40 minutes.
  • Beautifully Vibrant: This salad is a feast for the eyes! The bright colors from the peppers, avocado, and fresh greens make it as beautiful as it is delicious.

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