Go Back Email Link
+ servings
Grilled Chili Lime Chicken Fajita Salad
Print

Grilled Chili Lime Chicken Fajita Salad

A refreshing salad recipe inspired by classic chicken fajitas, but grilled for added flavor. Make this easy week night meal using this spicy Tajin inspired chili lime chicken marinade the whole family will love.
Course Grilling
Cuisine Mexican
Keyword Grilled Chili Lime Chicken Fajita Salad
Prep Time 20 minutes
Cook Time 15 minutes
Additional Time 2 hours
Total Time 2 hours 35 minutes
Servings 6
Calories 411kcal
Author Bon Appeteach

Ingredients

  • 1 lb. Chicken diced into 1 inch pieces
  • 1 Red Pepper
  • 1 Green Pepper
  • 1 Yellow Pepper
  • 1/2 Red Onion
  • 1 tbsp. plus 2 tsp. Homemade Tajin Seasoning
  • 2 Limes with juice/ zest
  • 1/3 cup Olive Oil divided
  • 1 Bunch Green Leaf Lettuce
  • Optional Toppings: Sour Cream shredded cheese, avocado or guacamole, salsa, hot sauce.

Instructions

  • In a bowl, add your diced chicken, juice and zest of 1 lime, and 1 tbsp. of your homemade (or store bought) Tajin seasoning. Add in about 1/4 cup of olive oil and mix it all together.
  • Cover the mixture with plastic wrap and place in the fridge for at least 2 hours or use within 24 hours.
  • Prep your peppers and red onion. by removing the core, dice into bite size pieces that will still fit on your skewers.
  • Place them on a baking sheet or in a bowl and drizzle the remaining olive oil over them, add 2 tsp. of the chili lime Tajin seasoning, and juice of the remaining lime. Stir it all together.
  • Thread your chicken on to skewers and set them aside. Thread all the veggies onto separate skewers and keep away from the chicken to limit cross-contamination.
  • Preheat your grill to medium heat (400-450 F.) and set it for two zone cooking (see post notes above).
  • Grill both your chicken and veggie skewers over indirect heat to start. About 5-6 minutes with the lid closed. Flip when the chicken easily comes off the grates and repeat.
  • Move the veggies and chicken to the direct side of your grill and flip often with the lid up to finish the cooking process and get some nice color/ char. Chicken should reach an internal temperature of 165 F. Veggies should be tender but not mushy.
  • Remove the cooked fajita kebobs and let them rest while your prep the rest of your salad ingredients.
  • Layer your lettuce in a bowl, add the meat, the veggies, and any optional toppings. Pour over your favorite dressing or sour cream and enjoy!

Notes

Make this into a fajita buddha bowl and pair with your favorite rice or try my delicious roasted cauliflower rice recipe for a low carb option. A keto corn tortilla is a great side as well.

Nutrition

Serving: 1g | Calories: 411kcal | Carbohydrates: 10g | Protein: 21g | Fat: 30g | Saturated Fat: 6g | Polyunsaturated Fat: 21g | Cholesterol: 77mg | Sodium: 449mg | Fiber: 5g | Sugar: 3g