You’d pay $15 (or more) for a big, fresh salad like this at a restaurant. But we show you how to make it even better at home, from the tender marinated grilled chicken to building the fajita bowls just right! 

Prep: 15 minsCook: 15 minsTotal: 40 mins
Servings: 4 large salads 1x


For the Dressing & Marinade:

  • ¼ cup + 2 teaspoons avocado oil, divided
  • ¼ cup lime juice (2 medium limes)
  • ½ teaspoon lime zest
  • 2 tablespoons fresh cilantro leaves, finely chopped
  • 2 garlic cloves, very finely minced or grated
  • 1 teaspoon pure honey
  • 1¼ teaspoons chili powder
  • ½ teaspoon ground cumin
  • ½ teaspoon dried oregano
  • ½ teaspoon fine salt

For the Chicken and Salad:

  • 1 ¼ lb boneless, skinless chicken thighs (or breasts)
  • 1 medium red bell pepper, sliced
  • 1 medium yellow bell pepper, sliced
  • 1 medium orange bell pepper, sliced
  • ½ medium yellow onion, sliced
  • Fine salt and black pepper
  • 8 cups mixed greens, chopped romaine, or butter lettuce
  • ¼ cup fresh cilantro leaves
  • 2 small avocados, sliced
  • ⅓ cup grated cotija cheese (may sub crumbled feta cheese)
  • ½ cup tri-colored tortilla strips (we use these)
  • For serving: Primal Kitchen Avocado Lime Dipping Sauce (or may use ranch dressing)


  1. Prepare the dressing and marinade by combining ¼ cup oil, the lime juice and zest, chopped cilantro, garlic, honey, chili powder, cumin, oregano, and ½ teaspoon salt. Whisk well and pour half of the mixture (⅓ cup) into a shallow bowl reserving the other half (⅓ cup) to dress the salad just before serving. 
  2. Add the chicken to the marinade and turn to coat all sides. Allow the chicken to marinate for up to 30 minutes while the grill preheats. 
  3. Preheat the grill to medium-high heat (450℉). 
  4. In a medium bowl (or on a grill pan) toss the peppers and onions with 2 teaspoons olive oil. Spread the peppers and onions into a single layer on the grill pan and sprinkle with salt and pepper. 
  5. When the grill is hot, place the chicken directly onto the grill grates and the vegetables on the grill pan over indirect heat. Cook the chicken for 5-6 minutes then flip and cook an additional 5-6 minutes or until cooked through and no longer pink inside. Total cooking time will depend on the thickness of the chicken. Remove the chicken to a clean plate and remove. Allow the chicken to cool for 10 minutes before slicing.
  6. Cook the peppers and onions for 13-15 minutes or until they are tender and lightly charred (these will take longer than the chicken giving your chicken time to rest after cooking). Remove the peppers and onions from the grill and let them cool for a few minutes.
  7. To assemble the salads, divide the greens among 4 bowls. Sprinkle each bowl of greens with 2 tablespoons of cilantro leaves. Top each bowl with ¼ of the grilled peppers and onions, and sliced chicken.
  8. Garnish each salad with ½ sliced avocado, 1 ½ tablespoons cotija cheese, and 2 tablespoons tortilla strips. Drizzle each salad with 1 ½ tablespoons of the reserved dressing and some Avocado Lime Dipping Sauce. Serve immediately.


We love the Primal Kitchen Organic Avocado Oil and Avocado Lime Dipping Sauce for making this main dish salad flavorful! Save 20% on Primal Kitchen with REALFOOD20 at

Nutrition Information

  • Serving Size: Per serving
  • Calories: 558
  • Fat: 35 g
  • (Sat Fat: 8 g)
  • Sodium: 355 mg
  • Carbohydrate: 28 g
  • (Fiber: 11 g
  • Sugar: 7 g)
  • Protein: 30 g
  • Cholesterol: 121 mg


© The Real Food Dietitians
Recipe By: Jessica Beacom