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.
Optional Toppings: Sour Creamshredded 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!