Get your grill fix with this delicious and healthy Low FODMAP* Grilled Chicken Fajita Salad with Honey Lime Salad Dressing! Super healthy, easy to make and full of amazing Mexican flavor, this Grilled Chicken Fajita Salad is Paleo and low FODMAP* with an easy Whole30 option.
*Please note: since its initial posting, some of the ingredients in this recipe have been tested or retested by Monash University for FODMAPs. Per their most recent findings, the quantities of red and yellow bell pepper exceed the tolerable amount per serving for fructose. The amount of fructose is also elevated with the addition of honey lime dressing. If you are able to tolerate fructose or have no problems with bell peppers, this may not be an issue for you. Consult Monash University's Low FODMAP Diet App for the latest updated FODMAP information.
- Low FODMAP Grilled Chicken Fajita Salad: Another 'Feel Lighter Recipe'
- Why Low FODMAP Grilled Chicken Fajita Salad?
- A Low FODMAP & Paleo Salad with Whole30 Option
- Necessary Equipment
- Low FODMAP Grilled Chicken Fajita Salad: Ingredients & Success Tips
- Low FODMAP Grilled Chicken Fajita Salad (Paleo, Whole30 Option)
- Related Recipes
Low FODMAP Grilled Chicken Fajita Salad: Another 'Feel Lighter Recipe'
Sometimes, things don't go as planned, and you end up posting a summer recipe at the beginning of October, one week before Canadian Thanksgiving. I had originally planned on posting this recipe the last week of August, but due to taking on too much while grieving the loss of my dad, I started suffering from burnout and had to take a few weeks off to recover.
Now that things have slowed down regarding settling my dad's estate, I can slowly start to return to working and blogging. What I had considered a very well planned blogging calendar at the beginning of summer is now a hot mess, but life happens. What can you do? You stand back up, dust yourself off, and do the best with what you have to work with. For me, that also means making recipes that make me feel lighter, like this Low FODMAP Grilled Chicken Fajita Salad with Low FODMAP Honey Lime Dressing.
Why Low FODMAP Grilled Chicken Fajita Salad?
Fajitas are commonly made on a stove top, but I'm telling you: the flavor the grill brings to fajitas is unparalleled. The char flavor you get from the grill combined with the spices and lime from the marinade give you this perfect, tangy, flavor-filled bite. Add the Low FODMAP Honey Lime Salad Dressing (or some Low FODMAP Ranch Dressing if you're doing a Whole30) and each bite of this Low FODMAP Grilled Chicken Fajita Salad is just divine.
A Low FODMAP & Paleo Salad with Whole30 Option
The Low FODMAP Grilled Chicken Fajita Salad on its own without the Low FODMAP Honey Lime Dressing is Paleo, Whole30 and low FODMAP. Add the Low FODMAP Honey Lime Dressing, and it's no longer Whole30 compliant due to the honey; however, you can substitute my Low FODMAP Ranch Dressing and have an equally delicious salad that is also Whole30 compliant.
This recipe calls for one yellow and one red bell pepper. Yellow peppers have not yet been tested by Monash University. While I am able to tolerate them, everyone is different. If you don't know how you might react to yellow peppers and wish to err on the side of caution, use two red peppers instead of one red and one yellow.
That said, according to Monash University's Low FODMAP Diet App, bell peppers also contain capsaicin, which can trigger heartburn and stomach pain in some people with IBS. Be mindful of how your body reacts to spicy food and consult your doctor or dietician before making this recipe if you have concerns on how your body might react.
The equipment I use to make this Low FODMAP Grilled Chicken Fajita Salad includes:
- Measuring cup or small bowl
- Small whisk or fork
- Citrus juicer
- Measuring spoons
- Small zip-top bag
- Cutting board
- Chopping knife
- Outdoor grill (I use a natural gas grill) or a grill pan
- Grill tongs
- Veggie grilling pan (for the bell peppers, optional)
- Instant read thermometer or iGrill thermometer
Low FODMAP Grilled Chicken Fajita Salad: Ingredients & Success Tips
For this recipe, I use boneless, skinless chicken thighs as they have the best flavor when grilled. I first add the thighs to a small Ziplock bag to prepare them for the marinade.
Low FODMAP Chicken Marinade
To make the low FODMAP chicken marinade, at least two hours prior to grilling, I add the following ingredients to a measuring cup or small bowl:
- Garlic-infused olive oil - adds the optimal amount of garlicy flavor
- Extra virgin olive oil - adds more moisture to the chicken while not making them too garlicy
- Taco seasoning mix - I use my Low FODMAP taco seasoning mixture, which is so much easier than adding individual spices!
- Lime zest
- Lime juice, freshly-squeezed - to make this taste like fajitas and not tacos, I add a fair amount of lime juice to the marinade.
Using a small whisk or fork, I whisk the marinade ingredients together. Then, I pour all but 3 tablespoons of the marinade to the small zip-top bag containing the chicken thighs and seal the bag, saving the remaining marinade for later. I put the bag in the refrigerator and allow to marinade for at least 2 hours.
Meanwhile, while the chicken is marinating, I prep two bell peppers - one red and one yellow - for grilling (see my note above for FODMAP information). First, I chop them into quarters (more or less) and remove the ribs and seeds. Then, I place them on my veggie grilling pan and, using a basting brush, lightly coat them in the reserved marinade. I put the veggie grilling pan on top of a rectangular plate to catch the drips and set them aside. If you don't have a veggie grilling pan, you can place the peppers directly on the grill. Set the peppers aside until you're ready to grill.
Then, I chop the green leaf lettuce and scallions, a.k.a. green onions, green tops only, and mix them together in a large bowl. I also prepare cilantro leaves for garnishing purposes.
Low FODMAP Salad Dressing
The ideal dressing to use on this salad is my Low FODMAP Honey Lime Dressing, so I prepare a full batch of it while the chicken marinates. However, if you're doing a Whole30, the Honey Lime Dressing is not Whole30 compliant, so I recommend making a half batch of my Low FODMAP Ranch Dressing, (or a full batch if you plan to use it on other things, like my Low FODMAP Air Fryer Buffalo Chicken Salad, Low FODMAP Taco Salad, Low FODMAP Summer Detox Salad, Low FODMAP Air Fryer Buffalo Chicken Wings, or Low FODMAP Air Fryer French Fries) which is dairy-free, Paleo and Whole30 compliant and oh, so good.
Once the chicken has marinated for at least two hours and your bell peppers and everything else is ready to go, preheat your grill or grill pan to medium heat and allow the temperature to rise to 400°F (about 204°C). I typically use 3 burners on my large gas grill, but it may be different for you depending on your grill.
While the grill is preheating, I remove the chicken from the zip-top bag, shaking the excess marinade from each thigh into the bag. This is important to prevent the marinade from causing flare ups.
I first add the bell peppers to the grill and then the chicken thighs, cooking each for the following amount of time:
- Bell peppers - 5 minutes per side until soft and lightly charred
- Chicken thighs - 5-6 minutes per side until their internal temperature reaches 165°F (about 74°C) per an instant read thermometer
Once grilled, remove the peppers and chicken thighs from heat. Allow the chicken to rest for 5 minutes prior to slicing. Once the bell peppers are cool enough, thinly slice into ¼ inch slices, and do the same to the chicken after they've had a chance to rest.
Serve the chicken and peppers on top of the lettuce mixture, topped with the Low FODMAP Honey Lime or Ranch Dressing and garnished with fresh cilantro leaves.
Low FODMAP Grilled Chicken Fajita Salad (Paleo, Whole30 Option)
- Outdoor grill or a grill pan
- Veggie grilling pan optional
- 1.75 pounds boneless skinless chicken thighs
Low FODMAP Chicken Marinade:
- 3 tablespoons garlic-infused olive oil
- 2 tablespoons extra virgin olive oil
- 3 tablespoons low FODMAP taco seasoning*
- 1 teaspoon lime zest
- ⅓ 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
- 6 cups green leaf lettuce, chopped
- 1 bunch scallions, green parts only, chopped
- 2 tablespoons fresh cilantro leaves
Low FODMAP Salad Dressing:
- One full batch of my Low FODMAP Honey Lime Dressing, or one half batch of my Low FODMAP Ranch Dressing if doing a Whole30
- A minimum of 2 hours prior to cooking, put the chicken thighs in a small zip-top bag and set aside. In a small bowl or measuring cup, add the marinade ingredients and whisk until well combined. Pour all but 3 tablespoons of the marinade into the zip-top 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 marinate 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 Low FODMAP Honey Lime Dressing recipe or a ½ batch of my Low FODMAP 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 honey lime or ranch salad dressing and garnish with cilantro leaves.
- Low FODMAP Taco Seasoning - although low FODMAP, my homemade blend contains spicy ingredients, which may still trigger symptoms in some people with IBS.
- Nutritional information does not include dressing.
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