Description
Get your grill-on with this delicious and healthy Paleo Grilled Chicken Fajita Salad with Honey Lime Dressing! Super healthy and easy to make, this Grilled Chicken Fajita Salad is gluten-free and FODMAP-aware (containing high levels of fructose - see note below) with an easy Whole30 and low carb option.
Ingredients
Units
Scale
- 1.75 pounds boneless skinless chicken thighs
Paleo Chicken Marinade:
- 3 tablespoons garlic-infused olive oil
- 2 tablespoons extra virgin olive oil
- 3 tablespoons taco seasoning (homemade or store-bought), low FODMAP if needed (see note)
- 1 teaspoon lime zest
- 1/3 cup lime juice, freshly-squeezed (from about 2 large limes)
Produce:
- 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, for garnish (optional)
Paleo Salad Dressing:
- One full batch of my homemade Honey Lime Dressing (or one half batch of my homemade Ranch Dressing for Whole30 / low carb option)
Instructions
- Make the marinade: 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.
- Prepare peppers: 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.
- Prepare remaining produce: Chop the lettuce and scallions and place in a large bowl. Cover and refrigerate.
- Make dressing: Prepare a full batch of my Honey Lime Dressing recipe or a 1/2 batch of my Ranch Dressing recipe, cover and refrigerate until the rest of the salad is ready to serve.
- Grill: 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.
- Chop: 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: Serve chicken and peppers on top of the lettuce mixture with honey lime or ranch salad dressing and garnish with cilantro leaves.
Notes
- FODMAP-aware: originally written for low FODMAP, this recipe has been reclassified as FODMAP-aware due to Monash University's new FODMAP information of red and yellow bell peppers, which are found to contain the FODMAP fructose. As written, based on this new information, this recipe exceeds the tolerable amount per serving for the FODMAP fructose but is low in other FODMAPs when using my homemade low FODMAP taco seasoning. If you don't have problems with fructose / bell peppers, this may not be an issue for you. Consult your doctor / dietician on whether or not this recipe is appropriate for your dietary needs.
- Nutritional information below does not include dressing.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salads and Bowls
- Method: Grill
- Cuisine: Mexican-Inspired
