Grilled chili lime chicken fajita salad

Tender and juicy chicken thighs grilled in a chili lime marinade that doubles as a dressing! Creamy avocado slices, grilled red and yellow peppers. Yes, yes and yes please!!
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Summer just got good! Perfectly refreshing and satisfying. This is a sure crowd pleaser. 🙌🏻

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Serves: 4 


What You Need:
Marinade/Dressing:

• 3 tbsp olive oil
• 100 ml (just over 1/3 cup) freshly squeezed lime juice
• 2 tablespoons fresh corriander, chopped
• 2 cloves garlic, crushed
• 1 teaspoon coconut sugar 
• 3/4 tsp red chili flakes, (or red pepper flakes -- adjust to your preference of spice)
• 1/2 tsp ground cumin
• 1 tsp sea salt

Salad:

• 4 free range chicken thigh fillets, skin removed (no bone)
• 1/2 yellow bell pepper (capsicum), deseeded and sliced
• 1/2 red bell pepper (capsicum), deseeded and sliced
• 1/2 an onion, sliced
• 5 cups Romaine, (or cos) lettuce leaves, washed and dried
• 2 avocados, sliced
• Extra corriander leaves to garnish
• Sour cream, (optional) to serve

What to Do: 

1. Whisk marinade ingredients together to combine. Pour half the marinade into a shallow dish to marinade the chicken fillets for two hours if time allows. Refrigerate the reserved untouched marinade to use as a dressing.
2. Heat about one teaspoon of oil in a grill pan or skillet over medium-high heat and grill chicken fillets on each side until golden, crispy and cooked through. (Grill in batches to prevent excess water being released.) Once chicken is cooked, set aside and allow to rest.
3. Wipe pan over with paper towel; drizzle with another teaspoon of oil and fry pepper and onion strips until cooked to your liking.
4. Slice chicken into strips and prepare salad with leaves, avocado slices, peppers, onion strips and chicken. Drizzle with remaining marinade/dressing and serve with (optional) extra corriander leaves and sour cream.

​Enjoy!