Grilled Lime Chicken Fajita Salad

Alright, this is officially my NEW favorite marinade for chicken and, BONUS, it can also be used as the dressing {Just don't use the marinade that the chicken touched!}. The chicken was perfectly tender and juicy with just the right flavoring and I love when chicken gets a little crispy on the outside from the juices. Add in the grilled veggies and alllll the avocado and you have the perfect salad. 

Want to know the best part? LEFTOVERS. My girls had a little bit of the chicken and veggies so that left plenty of chicken for us to have for lunch the next day. Oh happy happy day!

Okay, just kidding. Want to know the BEST part? This recipe is quick and easy! You'll get a simple meal packed with lots of flavor, healthy fats, lean protein, and yummy veggies. Is there anything better than that? 

I hope you enjoy this delicious salad as much as I do! I'm already planning to make it next week... or maybe tomorrow. Just try it. I promise. It's that good. 

Ingredients: 

Marinade/Dressing: 

3 tablespoons olive oil

1/2 cup freshly squeezed lime juice

2 tablespoons fresh chopped cilantro

2 cloves garlic, minced

1 teaspoon coconut sugar

1 teaspoon salt

Salad: 

4 chicken breasts 

1 yellow bell pepper, deseeded and sliced

Half a bunch of asparagus

1/2 an onion, sliced

3-4 cups spring mix or Romaine lettuce

1 avocado

Extra cilantro leave to garnish 

Directions: 

  1. Whisk marinade ingredients together to combine. Pour half the marinade into a shallow dish to marinade the chicken breasts for two hours if time allows or all night/day. Refrigerate the reserved untouched marinade to use as a dressing.

  2. In a skillet over medium-high heat grill chicken fillets on each side until golden, crispy and cooked through. I added the juices form the marinade to add a little more flavor. Once chicken is cooked, set aside and allow to rest.

  3. Wipe pan with paper towel; drizzle with a teaspoon of olive oil and fry pepper, asparagus and onion strips until cooked to your liking.

  4. Slice chicken into strips and prepare salad with lettuce, avocado slices, peppers, asparagus, onion strips and chicken. Drizzle with remaining marinade/dressing and serve with (optional) extra cilantro leaves.