Best 2 Grilled Chicken Fajita Salad Recipes

Are you looking for a tasty and healthy meal that is perfect for a summer cookout or light lunch? Look no further than grilled chicken fajita salad! This dish combines smoky grilled chicken, crisp vegetables, and a zesty dressing for a flavor-packed meal that is also good for you. Grilled chicken fajita salad is easy to make and can be tailored to your liking, making it a great option for a quick weeknight meal or a special occasion. So grab your grill and get ready to enjoy this delicious and satisfying salad!

Check out the recipes below so you can choose the best recipe for yourself!

GRILLED CHICKEN FAJITA SALAD

Grilled Chicken Fajita Salad image

A low-carb, no-sweat, sizzling hot grilled fajita salad. Garnish with lime wedges and finely chopped cilantro, if desired.

Provided by Baking Nana

Categories Trusted Brands: Recipes and Tips Panasonic

Time 1h35m

Yield 4

Number Of Ingredients 9

Ingredients

1 pound skinless, boneless chicken breasts, cut into strips
1 (12 ounce) bottle liquid fajita marinade
2 tablespoons vegetable oil
1 clove garlic, minced
½ teaspoon kosher salt
¼ teaspoon ground black pepper
2 heads romaine lettuce
2 red bell peppers, cut into 1/4-inch strips
½ onion, cut into 1/4-inch strips

Steps:

Combine chicken strips and fajita marinade in a large bowl. Let marinate in the refrigerator, 1 hour to overnight.
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Combine oil, minced garlic, salt, and pepper together in a bowl. Clean heads of romaine lettuce; cut in half from end to end. Brush halved romaine lettuce with oil-garlic mixture.
Add sliced peppers and onions to the oil-garlic mixture. Toss to combine.
Arrange the romaine cut-side down on the oiled grill. Cook just until grill marks appear, about 2 minutes. Remove and set aside to cool.
If you have a grill basket, spread marinated chicken evenly in the basket; otherwise, thread chicken and vegetables on skewers. Grill chicken for 5 minutes. Turn the chicken in the basket, add the vegetables, and grill until an instant-read thermometer inserted in the chicken reaches 165 degrees F (74 degrees C), about 10 minutes more.
Slice grilled lettuce and place on serving plates. Divide chicken and vegetables evenly over the grilled romaine lettuce.

Nutrition Facts : Calories 282.9 calories, Carbohydrate 19.6 g, Cholesterol 64.6 mg, Fat 10.2 g, Fiber 5.3 g, Protein 26.6 g, SaturatedFat 1.9 g, Sodium 1738.4 mg, Sugar 13.1 g

GRILLED CHILI LIME CHICKEN FAJITA SALAD RECIPE

Grilled Chili Lime Chicken Fajita Salad Recipe image

Provided by PineyCook

Number Of Ingredients 18

Ingredients

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

Tips:

Use fresh ingredients: The fresher the ingredients, the better your salad will taste. If possible, buy your produce from a local farmer's market or organic grocery store.
Don't overcook the chicken: Grilled chicken fajita salad is best when the chicken is cooked through but still juicy. Overcooked chicken will be dry and tough.
Use a flavorful marinade: The marinade is what gives the chicken its flavor, so make sure to use one that you like. There are many different marinade recipes available online, or you can create your own.
Don't overcrowd the grill: When grilling the chicken, make sure to leave enough space between the pieces so that they can cook evenly.
Assemble the salad just before serving: This will help to prevent the salad from getting soggy.

Conclusion:

Grilled chicken fajita salad is a delicious and healthy meal that is perfect for a quick and easy lunch or dinner. It is also a great way to use up leftover chicken. With its fresh ingredients, flavorful marinade, and zesty dressing, grilled chicken fajita salad is sure to be a hit with everyone at your table.