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A vibrant bowl of Grilled Fajita Chicken Salad with sliced avocado and charred peppers

Grilled Fajita Chicken & Avocado Salad

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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 425
Ingredients Method

Ingredients
  

  • 1.5 lbs boneless skinless chicken breasts
  • 2 large bell peppers (red and yellow), sliced into strips
  • 1 medium red onion, sliced into wedges
  • 1/4 cup extra -virgin olive oil
  • 3 tablespoons fresh lime juice
  • 1 tablespoon hone y
  • 2 cloves garlic , minced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 6 cups chopped romaine lettuce
  • 1 large avocado , pitted and sliced
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup fresh cilantro, chopped

Method
 

  1. In a small bowl, whisk together the olive oil, lime juice, honey, minced garlic, cumin, smoked paprika, chili powder, salt, and pepper to create the dressing/marinade.
  2. Place the chicken breasts in a shallow dish and pour half of the dressing over them. Reserve the remaining half to use as the salad dressing. Let the chicken marinate for at least 15 minutes.
  3. Preheat a grill or grill pan over medium-high heat. Grill the chicken for 6 to 7 minutes per side or until the internal temperature reaches 165°F (74°C). Remove from heat and let rest for 5 minutes before slicing into strips.
  4. In a large skillet over medium-high heat, sauté the sliced bell peppers and red onion for 5 to 7 minutes until slightly charred but still crisp-tender.
  5. In a large serving bowl, arrange the chopped romaine lettuce as the base.
  6. Top the lettuce with the grilled chicken strips, sautéed peppers and onions, halved cherry tomatoes, and sliced avocado.
  7. Drizzle the reserved dressing over the salad and garnish with fresh chopped cilantro before serving.