5 from 2 votes
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Grilled Fajita Chicken & Avocado Salad

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2 salads
Author Layla

Ingredients

  • 2 medium boneless skinless chicken breast cut into half horizontally
  • 2 cups sliced bell peppers colors of choice
  • 1 head romaine lettuce chopped
  • 1 avocado sliced
  • Dressing/Marinade
  • 3-4 tablespoon olive oil
  • 4 tablespoons lime juice
  • 1/4 cup cilantro chopped
  • 2 cloves garlic minced
  • 1 teaspoon brown sugar optional
  • 1 teaspoon red pepper flakes
  • 1 teaspoon ground cumin
  • 1 teaspoon salt

Instructions

  1. Whisk all the ingredients for the dressing/marinade in a medium bowl. Pour half the mixture onto the chicken breasts and coat chicken breasts with the marinade well. Cover and place in the fridge for 30-minutes or up to 24 hours or use immediately. Reserve the rest of the marinade for later to be used as a dressing.

  2. Heat a large heavy-duty pan or skillet to medium-high heat for 2 minutes. Add a teaspoon of oil to the pan and then add in the chicken breasts. Cook 4-5 minutes per side or until cooked through. Remove from pan onto a cutting board and cool for 5 minutes then slice or chop into bite size pieces. Add the sliced bell peppers to the pan. cook on high for 1-2 minutes or until charred.

  3. Divide romaine lettuce into two salad bowl. Top each salad with half the chicken, fajita veggies, and sliced avocado. Serve with reserved dressing and sour-cream if desired. Enjoy the salad warm!