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Grilled Chicken Fajita Salad with Honey Lime Vinaigrette

Preparation 0:00 2017-10-20T00:00:00+00:00 Cook Time 0:00 2017-10-20T00:00:00+00:00 Total Time 0:00 2017-10-20T00:00:00+00:00
Serves 4     adjust servings


  • 2 boneless, skinless chicken breast
  • 1 red onion, sliced
  • 2 bell peppers, sliced
  • 2 tablespoons fajita seasoning
  • 1 tablespoon canola oil
  • 1/4 cup water
  • 1 avocado, pitted and sliced
  • 8 cups mixed salad greens
  • 1/4 cup fresh lime juice
  • 3 tablespoons honey
  • 1 tablespoon dijon mustard
  • 2 teaspoons balsamic vinegar
  • 1/2 teaspoon finely minced garlic
  • 1/4 cup extra virgin olive oil
  • kosher salt and fresh ground pepper, to taste


Place the chicken, onion, bell pepper in a resealable bag. In a small bowl, whisk together the fajita seasoning, oil and water. Pour the marinade into the bag and seal tightly. Allow the chicken to marinade in the refrigerator for 1-12 hours.
Preheat the grill.
Remove the chicken, onion and bell pepper from the marinade. Discard the marinade. Place the chicken, onion and bell pepper on the grill. Grill for 3-4 minutes and then turn over. Cook for an additional 4-5 minutes or until the chicken is cook through. Transfer to a platter, cover with foil and allow the chicken to rest for 5 minutes.
Remove the foil and slice the chicken into 1/2 inch slices across the grain.
Arrange the salad greens on a platter. Top with the chicken, onions, peppers and avocado.
Whisk together the lime juice, honey, mustard, vinegar, garlic, olive oil, salt and pepper.
Toss the dressing with the salad and serve.