Best Grilled Chili Lime Chicken Fajita Salad Recipes

Grilled Chili Lime Chicken Fajita Salad Recipe image

Provided by PineyCook

Number Of Ingredients 18

Marinade/Dressing:
3 tablespoons olive oil
100 ml (just over 1/3 cup) freshly squeezed lime juice
2 tablespoons fresh chopped cilantro/coriander
2 cloves garlic, crushed
1 teaspoon brown sugar
3/4 teaspoon red chilli flakes (adjust to your preference of spice)
1/2 teaspoon ground Cumin
1 teaspoon salt
Salad:
4 chicken thigh fillets, skin removed (no bone)
1/2 yellow capsicum/bell pepper, deseeded and sliced
1/2 red capsicum/bell pepper, deseeded and sliced
1/2 an onion, sliced
5 cups cos lettuce leaves, washed and dried
2 avocados, sliced
Extra coriander leaves to garnish
Sour cream (optional) to serve

Steps:

Whisk marinade ingredients together to combine. Pour half the marinade into a shallow dish to marinade the chicken fillets for two hours if time allows. Refrigerate the reserved untouched marinade to use as a dressing. Heat about one teaspoon of oil in a grill pan or skillet over medium-high heat and grill chicken fillets on each side until golden, crispy and cooked through. (Grill in batches to prevent excess water being released.) Once chicken is cooked, set aside and allow to rest. Wipe pan over with paper towel; drizzle with another teaspoon of oil and grill/fry capsicum/pepper and onion strips until cooked to your liking. Slice chicken into strips and prepare salad with leaves, avocado slices, capsicum/pepper and onion strips and chicken. Drizzle with remaining marinade/dressing and serve with (optional) extra coriander leaves and sour cream

Grilled Chili Lime Chicken Fajita Salad image

Number Of Ingredients 18

1 batch MARINADE/DRESSING
3 tablespoons olive oil
1/3 cup freshly squeezed lime juice
2 tablespoons chopped cilantro
2 cloves minced garlic
1 teaspoon brown sugar
3/4 teaspoon red Chile flakes or red pepper flakes
1/2 teaspoon ground cumin
1 teaspoon salt
1 batch SALAD
4 pieces boneless chicken thighs, skin removed
1/2 piece yellow bell pepper, deseeded and sliced
1/2 piece red pepper, deseeded and sliced
1/2 piece onion
5 cups romaine, washed and dried
2 pieces avocados, sliced
1 cup cilantro, for garnish
1 cup sour cream (optional)

Steps:

Whisk marinade ingredients together to combine. Pour half the marinade into a shallow dish to marinade the chicken for about two hours, if time allows. Refrigerate the reserved 'untouched' marinade to use as a dressing
Heat about 1 tsp of oil in a grill pan over medium high heat and grill chicken on each side until golden, crispy and cooked through. Alternately, you can bbq them. Once cooked, set aside to rest.
Wipe pan over with paper towel; drizzle with another tsp of oil and fry pepper and onion strips until cooked to your liking.
Slice chicken into strips and prepare salad with leaves, avocado slices, peppers, onion strips and chicken. Drizzle with remaining marinade/dressing and serve with cilantro leaves and sour cream.