Grilled Garlic Lime Chicken Fajita Salad
Fast and easy fajita salad loaded with crispy sweet potato fries, grilled chicken, and topped with creamy avocado dressing! Paleo, whole30, and makes for easy meal prep!
My brain has been on this for his salad all week!! Actually, it’s been more than one week, but who cares about that?? I’m sure you just wanna dig into this bowl, right?
*Believe it or not, this is my first time ever making anything for fajita related (gasp!). I would eat fajitas at my best friend’s house; her mom would make venison fajitas from the deer her son would bring home- but I never actually made anything with the word fajita in it at my own house! And now that all has changed. I’m sure there’s no going back.
fajita delicious!
This massive bowl, salad, or whatever you wanna call it, is loaded with crispy sweet potato fries- spiced up with cumin, grilled chicken that has been marinated with ultra flavorful fresh homemade marinade. Under all that is sliced avocado, grilled veggies, and a heaping pile of greens tossed in the most delicious creamy avocado dressing!
You’re not gonna want to miss this one! It’s a meal the whole family can enjoy.
*Singles pro tip: you can prep this whole recipe for one and save the leftovers for meals throughout the week (been there done that). Use these brilliant glass lock storage containers for single serving meals stored in your fridge all week long!
My favorite part about this salad? I don’t know that there is one… it’s all too good and flavorful, but if I had to choose one… yeah sorry, that’s just not gonna happen today.😜
I thought I should prepare you for this salad dressing; it’s so easy to make, fresh, and flavorful! But also, if you don’t have all the ingredients on hand, there are ways to get around it. 🙂 Feel free to sub lime juice for lemon and cilantro for parsley (although it won’t be as flavorful and unique, it will still get the job done and be delicious!).
- 1/2 large avocado pitted
- 1/2 cup fresh cilantro leaves
- 2 tablespoons olive oil
- 2 tablespoons water
- lime juice from 1/2 lime
- 1 medium garlic clove
- 1/2 teaspoon sea salt
- 1/4 teaspoon red pepper flakes
- 2 tablespoons olive oil
- 1 tablespoon sun-dried tomatoes in olive oil I use trader Joe's brand
- 2 teaspoons minced garlic
- lime juice from 1/2 lime
- 1 tablespoon fresh cilantro leaves
- 1/2 teaspoon sea salt
- 2 teaspoons ground cumin
- 1/2 teaspoon red pepper flakes
- 2 large chicken thighs
- 2 large eggs soft boiled
- 1/2 medium red bell pepper cut into 1/2" strips
- 1/2 medium yellow bell pepper cut into 1/2" strips
- 1/2 medium white onion cut into 1/2" strips
- 10 oz salad mix
- 2 medium sweet potatoes cut in 1/4" strips
- 1 tablespoon arrowroot flour
- 2 tablespoons olive oil
- 1 tablespoon cumin powder or Trader Joe's chili lime seasoning
- sea salt flakes to taste
| Info |
| Cook Time | 15 minutes |
| Prep Time | 20 minutes |
| Servings |
servings
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Rate this recipe!
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Ingredients
Dressing
Marinade
Salad
Sweet potato fries
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- Blend marinade ingredients together until smooth. Pour marinade into a ziplock bag with the chicken thighs and marinade for two hours or as time allows.
- Grease a grill pan or skillet with olive oil and cook chicken fillets over medium heat, cook on each side until crispy and cooked through. Once chicken is cooked, set aside and allow to rest.
- Fry peppers and onion lightly in olive oil in a skillet over medium heat, until cooked to your liking.
- Preheat oven to 475F. Line a baking tray with parchment paper. Slice sweet potato fries into thin strips and toss in oil, flour, and seasoning. Bake fries on 475F for about 30-45 minutes until crispy.
- In a blender or food processor, blend ingredients for dressing until smooth.
- Slice chicken into strips and prepare salad with salad mix, avocado slices, peppers, onion strips, chicken, fries, and eggs. Drizzle with avocado dressing and serve.
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Nutrition Facts
Grilled Garlic Lime Chicken Fajita Salad
Amount Per Serving
Calories 467
Calories from Fat 297
% Daily Value*
Total Fat 33g
51%
Saturated Fat 6g
30%
Polyunsaturated Fat 4g
Monounsaturated Fat 18g
Cholesterol 143mg
48%
Sodium 677mg
28%
Potassium 883mg
25%
Total Carbohydrates 30g
10%
Dietary Fiber 6g
24%
Sugars 9g
Protein 19g
38%
Vitamin A
262%
Vitamin C
160%
Calcium
9%
Iron
31%
* Percent Daily Values are based on a 2000 calorie diet.
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25Comments
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Oh wow this looks so good! I bet those sweet potato fries just take this fajita bowl to the next level….I have to say, the images are truly stunning!
Thank you!
Well, this basically looks like the best thing ever. It has so much of what I love in one dish! Avocado, veggies, chicken, egg, and PEPPER FLAKES! Yum.
Thank you!
Kaylie… this is my kind of meal!! We eat fajita meat almost weekly. I love your salad idea!
Thank you!!
Very pretty presentation! I think I’ll make this tonight. Thanks!
Thank you Heather! 🙂
The dressing is amazing.. thanks for the recipe!
This looks amazing! I can’t wait to give it a try.
Thank you Lauren!
Really tasty! I made it tonight and it was a hit (I even forgot about the eggs in my instant pot and so they are more like hard boiled 🤷🏼♀️). My only suggestion is to reorder the directions or make them more timely. For example, a cooking time on the chicken would help. Also, my oven takes 26 years to preheat, so I had to get the sweet potatoes going first. Thanks for such a delicious meal!
Looks amazing. Making this tonight!
LOVE LOVE LOVE this idea!!! I will have to try it out and see if it tastes as good as it looks!! Thanks for the inspo 🙂 Have pinned the recipe 🙂 X
Thank you Georgie!! 🙂
What flour were you talking about for the sweet potatoes
Hi Ann, it’s the arrowroot flour. 🙂
This salad is A-MAZING. I made it the other night, and my husband and I couldn’t stop exclaiming “This is SO good!” I wouldn’t say it’s a quick meal due to the amount of chopping and different things to prep/cook, but it’s 100% worth it. We made the sweet potato fries and dressing the next night again to go along side bunless burgers and kale chips (the fries dipped in the dressing are perfection). I didn’t think the eggs were necessary to the flavor, so I’ll skip them next time just to eliminate a step. Making this again tonight for a group of friends! This will be a summer staple. Truly, the perfect balance of flavors.
Hi Sarah, I’m so glad you enjoyed this salad! Thanks so much for your feedback. 🙂
This is a delicious, restaurant-quality meal. I served it to company this evening, and we all couldn’t get over how good it was! I made sweet potato fries for my company and rutabaga fries for me (lower carb). The only drawback to the recipe is that it takes time to go through all the various steps. Next time, I will be more ready with the ingredients and probably prep ahead. Lovely meal, though, and I would do it again, thank you!
Thank you so much Kathie! Glad you enjoyed it. 🙂
This right here is one of my very fav meals! I cut the chic up before marinading and let it sit over night! It is soooooo amazing! Thank you so much!
So good to hear, thank you Mandy!
We loved this–but the sweet potato fries burnt! I even cooked it at about 450 for roughly 20 minutes, and they were still burnt on one side.
Hi Emily, sorry to hear that- sometimes ovens can be calibrated differently and that can make a difference!