Grilled Chili Lime Chicken Fajita Salad
This chicken salad has so much flavour and is really filling, perfect if you're in the mood for a salad, and you could add a baked potato if you wanted some starchy carbohydrates.
3 tablespoons olive oil
100 ml freshly squeezed lime juice
I2 tablespoons parsley, chopped
2 cloves garlic, crushed
1 teaspoon brown sugar
3/4 teaspoon red chili flakes
1/2 teaspoon ground Cumin
1 teaspoon salt
4 chicken thigh fillets, skin removed
1/2 yellow pepper, deseeded and sliced
1/2 an onion, sliced
5 cups Romaine, (or cos) lettuce leaves
2 avocados, sliced
- 1Whisk 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.
- 2Heat 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.
- 3Wipe pan over with paper towel; drizzle with another teaspoon of oil and fry pepper and onion strips until cooked to your liking.
- 4Slice chicken into strips and prepare salad with leaves, avocado slices, peppers, onion strips and chicken. Drizzle with remaining marinade/dressing and serve with (optional) extra cilantro leaves and sour cream.
Top Tips with this Recipe!
This marinade doubles as a dressing!