1. Marinate the chicken
Combine olive oil, lime juice, and spices in a bowl. Add the chicken and coat well. Let marinate for at least 15 minutes (up to 2 hours in the fridge for more flavor).
2. Cook the chicken
Grill or pan-sear the chicken over medium-high heat for 5–6 minutes per side, or until cooked through and nicely charred. Let rest, then slice into strips.
3. Sauté the peppers and onions
In the same pan or on the grill, cook sliced bell peppers and onions with a drizzle of oil. Sauté until tender and slightly caramelized, about 5–7 minutes.
4. Make the dressing
Whisk together all dressing ingredients until well combined. Taste and adjust seasoning.
5. Assemble the salad
In a large bowl, add chopped romaine. Top with sliced chicken, sautéed peppers and onions, avocado, and fresh cilantro. Drizzle with dressing and toss gently.
Tips and Variations
Add crunch: Toss in crushed tortilla chips or roasted pepitas.
Make it dairy-friendly: Add crumbled queso fresco or shredded cheddar.
Low-carb option: Skip the honey in the dressing.
Add grains: Serve over a bed of brown rice or quinoa to make it a burrito bowl.
Spice it up: Add fresh jalapeños, chipotle in adobo, or a spicy dressing.
Storage Notes
Chicken and veggies: Can be cooked and stored in airtight containers for up to 4 days.
Dressing: Store separately and add just before eating.
Avocado: Best sliced fresh to prevent browning.
Lettuce: Keep dry and store separately for maximum freshness.
Final Thoughts
This Grilled Chicken Fajita Salad is bold, fresh, and packed with texture. It brings together everything great about fajitas—without the tortillas—and turns them into a clean, high-protein meal that’s still loaded with flavor. Whether you’re eating it fresh off the grill or pulling it from the fridge for lunch, it delivers every time.
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