Grilled Fajita Salad
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
Description
Dive into a lighter and summer-friendly version of your favourite Mexican meal!
Ingredients
Scale
For the dressing:
- 1/3 cup freshly squeezed lime juice
- 3 Tbsp extra virgin olive oil
- 1/2 Tbsp pure maple syrup
- 1 tsp cumin
- Sea salt and pepper, to taste
For the salad:
- 4 boneless, skinless chicken breasts
- 1 yellow pepper
- 1 red pepper
- 1/2 sweet onion
- 1 avocado
- 2–4 cups romaine lettuce
- 1/4 cup cilantro
Instructions
- In a small dish, whisk together dressing.
- Place chicken breasts in a shallow container and pour half of the dressing over top, flipping chicken breasts after 10 minutes.
- Meanwhile, preheat your BBQ to 450F.
- Cut peppers in half and remove seeds. Cut onion in half and remove outer layer.
- Wash and chop romaine lettuce and place in a large bowl.
- When chicken is ready, place on BBQ along with the peppers and onion, flipping frequently.
- Thinly slice avocado. Set aside.
- After 10 minutes, or when peppers and onion are slightly soft, remove the vegetables from the grill and slice thinly. Add to lettuce.
- After 20 minutes (or when chicken is cooked through), remove chicken from BBQ and slice thinly. Add to lettuce.
- Add dressing to lettuce and toss to coat. Top with sliced avocado.
- Divide among 4 plates and serve warm or cold.
Nutrition
- Serving Size: 4
