Our Grilled Chicken Fajita Salad Is Worthy Of A Restaurant Menu

This chicken fajita salad is definitely on par with any big, fresh main-dish restaurant salad you can order. There’s just so much good stuff going on, flavor- and texture-wise, thanks to the crisp greens, tender grilled vegetables, and crispy tortilla chips.

This post was created in partnership with Primal Kitchen.

I’m all for trying new recipes, but there are a few family favorites I find myself making on repeat, and this salad is definitely at the top of the list. In fact, my husband Dean has requested this recipe numerous times and after finishing it he always says, “I’d totally pay $15 for that in a restaurant!”

If that’s not a stamp of approval, I don’t know what is! Pair it with our real food margaritas or our frozen strawberry margaritas and a side of chips, salsa, and guacamole. You’ll definitely feel like you’re treating yourself to a meal out at your local Mexican restaurant.

Ingredients You’ll Need

Here’s what you need to make this chicken fajita salad recipe today:

For the Dressing & Marinade:

• Oil – we recommend Primal Kitchen organic avocado oil for grilling since it’s a high-quality oil with a high smoke point
• Lime juice and zest
• Cilantro leaves
• Garlic cloves – use 2 garlic cloves and mince them finely
• Honey – may sub maple syrup
• Seasonings – chili powder, cumin, oregano, and fine salt; may sub fajita seasoning

For the Chicken & Salad:

• Boneless skinless chicken thighs – may sub boneless skinless chicken breasts
• Grilled vegetables – I use a red bell pepper, yellow bell pepper, orange bell pepper, and half of a yellow onion. You can use any color bell peppers you have on hand and you can sub a white or red onion
• Greens – use mixed greens, chopped romaine lettuce, or butter lettuce
• Fresh cilantro
• Toppings – avocados, grated cotija cheese, tri-colored tortilla strips
• Primal Kitchen Avocado-Lime Dipping Sauce – this new dipping sauce from Primal Kitchen makes this salad sing and adds that perfect creamy element. You can also drizzle ranch over top of the salad, if you don’t have this sauce

Find the ingredient list with exact measurements in the recipe card below.

How to Make a Grilled Chicken Fajita Salad

You can reduce the prep time needed for this recipe by using leftover chicken from this baked chicken fajita recipe or by preparing the chicken ahead of time.

1. Whisk all the marinade ingredients in a large bowl. Then, pour half the mixture into a shallow bowl, and reserve the rest to use as a dressing on the salad.
2. Add the chicken to the marinade, coating all sides, and let it marinate while the grill preheats.
3. Toss the peppers and onions with olive oil, and spread them in a single layer on a grill pan. Sprinkle the veggies with salt and pepper.
4. Place the marinated chicken directly on a hot grill and the veggies over indirect heat. Cook the chicken on both sides until the center is no longer pink and it reaches an internal temperature of 165℉. Transfer the chicken to a clean plate, and let it rest for a few minutes before slicing.
5. Continue to cook the peppers and onions until they’re tender and lightly charred. Then, set them aside to cool while you prepare the salad.
6. Divide the greens among four bowls. Sprinkle each bowl with cilantro. Then, add the grilled vegetables and sliced cooked chicken, and garnish your salad bowls with your favorite toppings. Drizzle the reserved dressing on top along with LAvocado Lime Dipping Sauce, and enjoy!

For the complete directions and ingredient amounts, scroll down to the recipe card below. All of our recipes include the nutrition information, listing kcals, protein, carbs, cholesterol, fiber, sugar, sodium, total fat, and more per serving.

Make It Dairy Free

Substitute your favorite dairy-free cheese for the cotija. Or, just omit the cheese.  

Video: How to make a chicken fajita salad

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The photos in this blog post were taken by Rachel Cook of Half Acre House.

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