Chicken Fajita Salad
Recipe type: Main Dish, Salads
Prep time: 
Cook time: 
Total time: 
Serves: 4
This chicken fajita salad is simple to prepare yet bursts with flavor from fresh, wholesome ingredients.
  • 1½ lb boneless, skinless chicken thighs
  • ⅓ c olive oil
  • Juice of 3 limes (~ ⅓ c)
  • 3 T fresh cilantro
  • 3 cloves minced garlic
  • 1 t red chili flakes
  • ¼ t ground cumin
  • 1 t sea salt
  • 2 T clarified pasture butter or ghee
  • 1 yellow bell pepper, sliced
  • 1 red bell pepper, sliced
  • 1 large yellow onion, sliced
  • 2 c chopped romaine
  • 2 c chopped leaf lettuce
  • 1 Roma tomato, sliced
  • 1 avocado, sliced
  • fresh cilantro for garnish
  • Dr. Brown approved salsa or homemade, optional
  1. In a food processor, add olive oil, lime juice, cilantro, garlic, chili flakes, cumin and salt. Pulse to chop cilantro and combine.
  2. In a large ziploc, add chicken thighs and marinade.
  3. Marinade for at least 4 hours but up to 24 hours.
  4. Remove chicken from bag and add to hot grill or grill pan.
  5. Cook until browned and internal temp has reached 165F.
  6. In a large skillet, heat butter and add peppers and onion. Cook over low-medium heat until softened.
  7. Remove from heat.
  8. Wash and prepare lettuce.
  9. Plate.
  10. Top with chicken, peppers and onions, tomatoes, avocado, cilantro, and salsa if desired.
Recipe by Marpe at