This Chili Lime Fajita Chicken Salad is perfect for those nights you are wanting to spice things up. I am always looking for new ways to make salads exciting, and this chili lime fajita salad fits the bill. 

Make guacamole and serve with tortilla chips or save leftovers for lunches during the week. 

Chili Lime Fajita Chicken Salad

Ready in 40 minutes plus marinate time
Serves 4 people

Marinade & Dressing Ingredients

• 3 tablespoons olive oil
• Juice of 2 limes
• 2 tablespoons cilantro*, chopped
• 2 cloves garlic, minced
• 1 teaspoon brown sugar
• 2 tablespoons Chili Lime Rub**
• ¼ teaspoon red pepper flakes
• ½ teaspoon Cumin
• 1 teaspoon salt

Salad Ingredients

• 4 boneless, skinless chicken thighs
• 1 red bell pepper
• ½ red onion, sliced thick
• 5 cups romaine, chopped, rinsed & dried
• 2 avocados, chopped

Preparation

1. Whisk marinade together. Divide half into a ziplock bag and the other half in container for dressing, refrigerate.
2. Add chicken thighs to the ziplock bag and seal. Let marinate 3 hours or overnight.
3. Preheat grill and cook chicken until thermometer reaches 165 degrees F. Set aside to rest.
4. You can cook the pepper and onion slices on the grill as well, turning the pepper until it gets a char on it and flipping the onion half way. Careful not to let the onion fall through the grate. Once the pepper and onion are done. Let the pepper rest and then peel the skin off and slice.
5.  Slice chicken. Assemble salad ingredients. Top with chicken and drizzle dressing over it.  

Tips

You can serve with sour cream, garnish with cilantro and a wedge of lime.

*Feel free to swap for parsley if you don’t like cilantro

**Chili Lime Rub