Grilled Chicken Fajita Salad with Spicy Lime Dressing – Healthy Never Tasted So Good!

This vibrant, flavor-packed salad combines juicy grilled chicken, crisp peppers, creamy avocado, and a zesty lime dressing for a fresh, satisfying meal that’s as healthy as it is delicious.

Grilled Chicken Fajita Salad with Spicy Lime Dressing – Healthy Never Tasted So Good!

Who says salads have to be boring? This Grilled Chicken Fajita Salad with Spicy Lime Dressing is here to shake up your dinner game—with sizzling flavor and a little Tex-Mex flair! Think juicy, golden grilled chicken, smoky bell peppers, crisp romaine, and buttery chunks of avocado, all drizzled with a punchy lime dressing that’s got just the right kick. It’s like your favorite fajitas took a sunny vacation and came back as a salad.

This bowl is the ultimate feel-good food: bold, fresh, and totally satisfying without weighing you down. Perfect for those nights when you want something healthy but also want to feel like a total kitchen rockstar. And hey, if you eat it straight out of the mixing bowl while standing at the counter—we won’t judge.

It’s fast, it’s fiery, and it’s full of flavor. Get ready to fall in love with your new favorite weeknight salad!

Enjoy!

What Ingredients do I need?

Produce

• Limes
• Garlic
• Fresh cilantro
• Yellow bell pepper
• Red bell pepper
• Romaine lettuce
• Avocados

Protein

• Boneless, skinless chicken breast cutlets

Pantry

• Olive oil
• Brown sugar
• Red pepper flakes
• Ground cumin
• Salt

Substitutions and Variations

Substitutions

• Limes → Bottled lime juice (just make sure it's 100% juice with no added sugar)
• Garlic cloves → Garlic powder (about 1/2 tsp per clove)

• Cilantro → Fresh parsley or a mix of parsley and a tiny pinch of ground coriander

• Bell Peppers → Any color bell pepper works, or swap with poblano or sweet mini peppers

• Romaine lettuce → Mixed greens, spinach, or shredded iceberg

• Chicken breast cutlets → Boneless chicken thighs, turkey breast cutlets, or even shrimp (grill or sauté)

Variations

• Spicy Lime Shrimp Fajita Salad:  Swap chicken for grilled shrimp marinated in the same spicy lime dressing.  Add mango or pineapple chunks for a sweet contrast.

• Vegetarian Fajita Salad:  Use grilled portobello mushrooms or tofu as the protein.  Add extra grilled veggies like zucchini, onions, and mushrooms.  Use the same lime marinade as a dressing—it’s just as good!

• Fajita Rice Bowl:  Turn the salad into a warm bowl by serving it over brown rice, quinoa, or cauliflower rice.  Add toppings like sliced radishes, pickled onions, or cotija cheese.

Kitchen Tips and Notes

• Thin-slice your chicken if it's not already in cutlets. This helps it cook evenly and stay juicy.

• Chop veggies while the chicken marinates to save time later.

• Let the chicken rest after grilling—this locks in the juices and keeps it tender.

• Use a hot pan for a good sear on the chicken and peppers—medium-high heat is your friend!

• Add the dressing just before serving so everything stays crisp.

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Grilled Chicken Fajita Salad with Spicy Lime Dressing 

serves 4

Marinade/Dressing:

3 tablespoons olive oil
3oz lime juice freshly squeezed (just shy of 1/2 cup)
2 tablespoons cilantro chopped
2 cloves garlic crushed
1 teaspoon brown sugar
1/2 teaspoon red pepper flakes - adjust to your preference of spice
1/2 teaspoon ground cumin
1/2 teaspoon salt

Salad:

4 boneless chicken breast cutlets (thin sliced breasts)

2 tablespoons olive oil
1/2 yellow bell pepper, sliced
1/2 red bell pepper, sliced
5 cups chopped Romaine lettuce
2 avocados, peeled and cubed

In a bowl whisk marinade ingredients together to combine. Pour half the marinade into a resealable bag to marinate the chicken.  Add chicken breasts to the bag; refrigerate and marinate for two hours.  Place remaining marinade in a container and refrigerate to use as the dressing.  

Heat about one teaspoon of oil in a grill pan over medium-high heat and grill chicken  on each side until golden, crispy and cooked (temperature should reach 155 degrees, this will increase as the chicken rests) about 3-4 minutes per side.  Remove to a cutting board and allow to rest for 10 minutes.  

If needed add another tablespoon of olive oil.  Add peppers and cook until crisp tender, about 5 minutes.  

Slice chicken into strips.  Add lettuce to a salad bowl.  Top with avocado, peppers, and chicken.  Drizzle with remaining prepared dressing and serve.