Get your grill fix with this delicious and healthy Grilled Chicken Fajita Salad with Honey Lime Dressing! Super healthy and easy to make, this Grilled Chicken Fajita Salad is Paleo and low FODMAP with an easy Whole30 option.
- 1 lb boneless, skinless chicken thighs
- 3 tbsp garlic-infused olive oil
- 2 tbsp extra virgin olive oil
- 3 tbsp taco seasoning mix
- 1/3 cup lime juice, freshly-squeezed (about 2 large limes)
- 1 red bell pepper, washed, dried and quartered, with ribs and seeds removed
- 1 yellow bell pepper, washed, dried and quartered, with ribs and seeds removed*
- 4 cups green leaf lettuce, chopped
- 1 bunch scallions, green parts only, chopped
- 2 tbsp fresh cilantro leaves
- A minimum of 2 hours prior to cooking, put the chicken thighs in a small Ziplock bag and set aside. In a small bowl or measuring cup, add the marinade ingredients and whisk until well combined. Pour all but 3 tbsp of the marinade into the Ziplock bag with the chicken thighs and close; set aside remaining marinade. Shift the bag around with your hands until the chicken thighs are evenly coated. Place bag in the refrigerator and marinade for a minimum of 2 hours.
- Meanwhile, quarter the bell peppers and remove the ribs and seeds. Place on a plate or veggie grilling pan, and using a basting brush, coat in remaining marinade. Set aside until you are ready to grill.
- Chop the lettuce and scallions and place in a large bowl. Cover and refrigerate.
- Prepare a full batch of my Honey Lime Dressing recipe or a half batch of my Dairy-Free Homemade Ranch Dressing recipe, cover and refrigerate until the rest of the salad is ready to serve.
- Once the chicken thighs are done marinating, preheat your grill or grill pan on medium heat and allow the temperature to rise to 400°F. Place chicken thighs onto a plate, shaking off the excess marinade into the plastic bag. Using tongs, put chicken thighs on the grill and grill for 5-6 minutes per side until a temperature of 165°F is reached per an instant read thermometer. Place peppers on the grill, either directly or using a veggie grilling pan, and grill for 5 minutes per side or until soft and slightly charred on the edges.
- Remove peppers and chicken from the grill. Allow chicken to rest for 5 minutes. Meanwhile, using a fork and chopping knife, once the peppers are cool enough, slice the peppers into ¼ inch slices and place on a platter. Slice the chicken pieces into ¼ inch slices, and place on a platter. Serve chicken and peppers on top of the lettuce mixture with the Honey Lime or Ranch dressing and garnish with cilantro leaves.
- *Yellow peppers have not yet been tested by Monash University for FODMAPs. I can tolerate them, but if you don’t know how you’ll react and wish to err on the side of caution, use two red bell peppers instead of one red and one yellow pepper. According to Monash University, red bell peppers are FODMAP free but also contain capsaicin, which can also trigger heartburn and pain in people with IBS. Be mindful of how your body reacts to spicy food and consult your doctor or dietitian before making this recipe if you have concerns about how your body might react.
- Category: Dinner
- Method: Grill
- Cuisine: Mexican
Keywords: grilled chicken fajita salad, chicken fajitas, grill recipes, grilling, BBQ, salad recipes, grilled chicken salad, paleo, whole30, low fodmap