Grilled Chicken Fajita Salad Bowl

Smoky, char-marked chicken strips meet a rainbow of sautéed bell peppers and creamy avocado over a bed of crisp romaine.

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Prep Time: 10

Cook Time: 15

Total Time: 25

Course: Salad

Cuisine: Mexican

Servings: servings

Calories: 330kcal

1 lb chicken breast (thighs work for juicier meat)
2 tbsp olive oil divided (avocado oil or melted ghee swap well)
2 tsp fajita seasoning sugar-free (or 1 tsp each chili powder & smoked paprika, plus a pinch of cumin)
1 red 1 yellow, 1 green bell pepper, sliced (sub poblano or mini peppers for extra kick)
1/2 medium red onion sliced (omit for lower carbs or use shallot)
6 cups chopped romaine or mixed greens
1 ripe avocado sliced (swap with guacamole dollops)
Dressing: 2 Tbsp olive oil juice of 1 lime, 2 Tbsp fresh cilantro minced, 1 small clove garlic minced, pinch of salt & pepper
Optional: 1 Tbsp plain Greek yogurt for creaminess

Get Recipe Ingredients

Season: Pat chicken strips dry, toss with 1 Tbsp olive oil and fajita seasoning until evenly coated.
Grill / Sear: Preheat grill or cast-iron skillet to medium-high. Cook chicken 3-4 min per side, adding bell peppers & onion for the last 4-5 min until charred yet crisp-tender.
Rest & Slice: Transfer chicken to a board; rest 3 min, then slice into bite-size strips.
Blend Dressing: Whisk dressing ingredients in a small bowl (or shake in a jar).
Assemble Bowl: Layer greens, grilled veggies, avocado, and chicken in four bowls. Drizzle with lime-cilantro dressing just before serving.

Serving: 1serving | Calories: 330kcal | Protein: 33g | Fat: 19g

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