Grilled Chilli Lime Chicken Fajita Salad
Grilled Chilli Lime Chicken Fajita Salad
The Concept
Everything you love about sizzling restaurant fajitas — the charred peppers, the spiced chicken, the lime, the heat — deconstructed into a bold, colorful salad. The fajita vegetables are cooked and served warm, creating a beautiful contrast with the cool, crisp greens underneath.
Ingredients
For the Chilli Lime Chicken:
- 2 large chicken breasts
- 3 tbsp olive oil
- Juice and zest of 2 limes
- 3 garlic cloves, minced
- 1 tbsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- ½ tsp cayenne (or more)
- 1 tsp oregano
- 1 tsp honey
- Salt and black pepper
For the Fajita Vegetables:
- 1 red bell pepper, sliced into strips
- 1 yellow bell pepper, sliced into strips
- 1 green bell pepper, sliced into strips
- 1 large white onion, sliced into strips
- 1 tbsp olive oil
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper
For the Salad Base:
- 4 cups romaine lettuce, chopped
- 1 cup cherry tomatoes, halved
- 2 avocados, sliced
- ½ cup corn (charred)
- ½ cup black beans
- ½ cup shredded Monterey Jack cheese
- Fresh cilantro
- Lime wedges
- Sour cream or Greek yogurt
For the Chilli Lime Dressing:
- 3 tbsp olive oil
- 3 tbsp fresh lime juice
- 1 tsp chili powder
- ½ tsp cumin
- 1 tsp honey
- 1 small garlic clove, grated
- Salt and pepper
Method
Step 1 — Marinate the Chicken: Combine olive oil, lime juice and zest, garlic, chili powder, cumin, paprika, cayenne, oregano, and honey. Season with salt and pepper. Coat the chicken thoroughly and marinate minimum 30 minutes — 2 hours gives you much deeper flavor and more tender meat.
Step 2 — Grill the Chicken: Grill over high heat 6–7 minutes per side until you have strong char lines and the chicken is cooked through. The chili and lime will create a deeply caramelized, slightly crispy crust. Rest 5 minutes and slice diagonally into strips.
Step 3 — Cook the Fajita Vegetables: Heat a cast-iron skillet or griddle over very high heat until almost smoking. Add olive oil, then throw in the peppers and onions. Season with cumin, chili powder, salt, and pepper. Cook without stirring for 2 minutes to get char, then toss and cook 3–4 more minutes until softened but still with some bite. The vegetables should have dark charred spots — this is the fajita flavor you're after.
Step 4 — Make the Dressing: Whisk olive oil, lime juice, chili powder, cumin, honey, and garlic together. Season with salt and pepper.
Step 5 — Assemble: Arrange romaine on a wide platter or in a large bowl. Scatter cherry tomatoes, avocado, corn, and black beans across the base. Lay the warm fajita vegetables directly over the greens — they will slightly wilt the outer edges of the lettuce, which is exactly right. Fan the sliced chilli lime chicken over the vegetables. Drizzle the dressing over everything. Top with cheese, cilantro, and a generous dollop of sour cream. Serve with lime wedges.
Chef's Note: The warm vegetables on cool lettuce is the defining moment of this salad. Serve immediately — do not let the vegetables cool before plating or you lose the sizzle-to-salad contrast that makes this exceptional.