Skinny Grilled Chicken Fajita Salad

This chicken fajita salad is loaded with healthy bell peppers, avocado, grilled fajita chicken and coated in a lime vinaigrette.

So can I let you in on a secret??

This is the first time I’ve ever grilled anything…


This is me grilling all by myself…

Weird, I know, because I share all of these recipes…especially lately I’ve been grilling up a storm with healthy meal prep grilling recipes. And then here I am, NOT doing to the grilling.

OK, it’s not like that though. I’m still doing all the prep work any everything…taking all the pictures…eating all the food…LOL

But it’s actually Nik who has been doing all of the actual GRILLING in the recipes — the secret is out!

So I finally decided that enough was enough, and that I needed to learn how to grill once and for all…so here we are with this amazing grilled chicken fajita salad. YUM.

This recipe is super simple, and I’ve even included how to meal prep it in the directions below. Hint: Say hello to mason jar salads. πŸ˜‰

First things first, you’ll need to make a super simple, and super flavorful marinade. This marinade is made with olive oil, some zest and lime juice, and ALL the spices — you know I love me some Mexican flavor! Then you’ll want to marinate your chicken for a bit.

I’ve mentioned before that I only choose organic meats. So, of course I used Just BARE Organic Chicken because they NEVER use antibiotics, synthetic hormones, artificial ingredients or toxic pesticides — EVER. Their chickens are fed 100% organic feed for entire lives and they have access to wander around outside — yay for happy chickens!

For this recipe I used boneless skinless thighs — but breast meat works just as well! Just BARE‘s organic boneless skinless chicken thighs are hand-trimmed with no unwanted fat, and carry the USDA Organic seal.

While your meat is marinating, chop up a whole bunch of veggies. I choose some colorful peppers and red onions, but feel free to get creative. You do you, but make sure you prepare some lettuce for your massive meal-sized salad.

After you let your chicken marinate for at least 30 minutes — but trust me it’s WAY more flavorful if you let it marinate for a few hours — you’ll want to grill those babies up. And the best thing about boneless chicken thighs is that they cook in minutes.

After about 15 minutes your chicken and veggies will both be cooked to perfection, and you can assemble your amazing chicken fajita salad.

Healthy Chicken Fajita Salad


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Skinny Grilled Chicken Fajita Salad

  • Prep Time: 15
  • Cook Time: 15
  • Total Time: 30 minutes


  • 1 pound Just BARE Organic Chicken boneless, skinless thighs OR breasts
  • 2 bell peppers, any color & sliced
  • 1 red onion, sliced
  • 4 heads of romaine lettuce
  • 12 avocados, sliced

For the Marinade

  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons fresh squeezed lime juice
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon oregano
  • 1/2 teaspoon crushed red pepper
  • 2 cloves garlic, minced
  • salt + pepper to taste

For the Salad Dressing

  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons fresh squeezed lime juice
  • 1 teaspoon raw honey
  • 1/4 teaspoon crushed red pepper
  • 1 clove garlic, minced
  • salt + pepper to taste

Equipment You’ll Need


  1. Prepare your marinade by whisking all the marinade ingredients together in a medium bowl. Add the chicken to the bowl and gently toss to coat the chicken. Allow the chicken to marinate for at least 30 minutes, and up to 24 hours.
  2. When ready to cook, preheat grill to medium-high heat — about 400 degrees.
  3. While the grill is preheating, prepare you veggies, salad ingredients, and the dressing. Place the sliced veggies (except the lettuce) in a grill pan and drizzle with some olive oil. Whisk the salad dressing ingredients together, in a small bowl and set aside.
  4. Carefully place the chicken and veggies in your grill pan on the preheated grill. Cover the grill, and cook for about 5-7 minutes per side, and toss the veggies occasionally. Once the internal chicken temperature reaches 165, remove the chicken and veggies and let rest before slicing and preparing your salad.
  5. Assemble you salad, drizzle with the dressing, and enjoy!


Meal Prep Tips

  • Allow the chicken and veggies to cool completely before assembling into 4 mason jar salads. To Assemble: Pour a quarter of the dressing into each mason jar. Add the chicken to the bottom, then the peppers and onions, and top with the lettuce. Cover, and refrigerate until ready to eat!


  • Serving Size: 4

Skinny Chicken Fajita Salad

So what’s your favorite thing to grill up??


I was selected for this opportunity as a member of CLEVER and the content and opinions expressed here are all my own.

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