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Chicken Fajita Salad

Tender and juicy chicken thighs grilled in a chilli lime marinade that doubles as a dressing! Creamy avocado slices, grilled red and yellow peppers, and succulent chicken pieces.

Tiffany Rezende

Ingredients

4 servings
  1. 3 tbsp olive oil
  2. 100 ml freshly squeezed lime juice
  3. 2 tbsp chopped cilantro
  4. 2 cloves garlic, crushed
  5. 1 tsp brown sugar
  6. 1/2 tsp cumin
  7. 1 tsp salt
  8. pinch chili flakes
  9. 4 chicken thighs skinless boneless
  10. 1/2 yellow pepper
  11. 1/2 red pepper
  12. 1/2 onion
  13. 5 cups romaine lettuce
  14. 2 avocados
  15. sour cream for garnish

Method

30 mins
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    Whisk 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.

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    Heat 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.

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    Wipe pan over with paper towel; drizzle with another teaspoon of oil and fry pepper and onion strips until cooked to your liking.

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    Slice chicken into strips and prepare salad with leaves, avocado slices, peppers, onion strips and chicken.

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    Drizzle with remaining marinade/dressing and serve with (optional) extra cilantro leaves and sour cream.

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