Grilled Chili Lime Chicken Fajita Salad

Grilled Chili Lime Chicken Fajita Salad

Loved by:  The Schaefer's (Recipe taken from

salad w300 h300



3 Tbsp Olive Oil

100ml (Just over 1/3 cup) freshly squeezed lime juice

2 Tbsp fresh chopped cilantro

2 cloves garlic, crushed

1 tsp brown sugar

3/4 tsp red chili flakes (adjust to your preference of spice)

1/2 tsp ground cumin

1 tsp salt


4 chicken thigh fillets, skin removed (no bone)

1/2 yellow bell pepper, deseeded and sliced

1/2 red bell pepper, deseeded and sliced

1/2 onion, sliced

5 cups romaine lettuce leaves, washed & dried

2 avocados, sliced

Extra cilantro leaves to garnish, optional

Sour cream to serve, optional


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, & cooked through.  (Grill in batches to prevent excess water being released.)  Once chicken is cooked, set aside & allow to rest.

Wipe pan over paper towel; drizzle with another teaspoon 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, & chicken. Drizzle with remaining marinade/dressing and serve with optional cilantro & sour cream.