This fresh and delicious Grilled Chicken Fajita Salad is loaded with the bold flavors of chicken and veggie fajitas topped with a creamy honey-lime and hot sauce dressing. It’s a perfect dish for summer!

Wide view of grilled chicken fajita salad.

This Grilled Chicken Fajita Salad Is The Perfect Summer Dish

Classic fajitas are one of our favorite quick and easy dishes, and this Grilled Chicken Fajita Salad truly has it all.

It’s the perfect summer dish, packed with the glorious flavors of fajitas without being loaded down by tortillas and heavy cream. Enjoy it as a meal on its own or a scrumptious side dish for you next barbecue!

Sommer headshot.

Sommer’s Recipe Notes

I just LOVE how bold, fresh and satisfying this chicken fajita salad is. I eat for lunch all the time, especially during the summer when I want something light yet delicious.

Heat up the grill and that sizzling chicken onto a hearty plate of greens and veggies for a nutritious meal that you can enjoy on your own, or family style!

Why You’ll Love This Grilled Chicken Fajita Salad

  • Juicy chicken – This smoky and juicy chicken pairs perfectly with the creamy and tangy dressing.
  • Bold and fresh flavors – From crunchy, fresh lettuce to roasted peppers and plump tomatoes, this salad is packed with yummy veggies!
  • Creamy dressing – One deliciously creamy lime, honey and hot sauce dressing doubles as a marinade for the chicken and is used as a dressing for the perfect finishing touch.
  • Make-ahead friendly – Grill the chicken and vegetables in advance and assemble the salad when you’re ready to eat.

Make sure to add your favorite toppings to this hearty yet refreshing salad!

Top down view of chicken fajita salad.

Ingredients and Tips

  • Olive oil – For the base of the marinade and dressing use a good-quality olive oil.
  • Lime juice – Freshly squeezed lemon juice brings the perfect balance of tanginess and acidity to this dish.
  • Mayonnaise – Use your favorite brand of mayo to make the dressing creamy.
  • Cholula hot sauce – You can also use any other hot sauce.
  • Chicken – For a leaner option, use boneless chicken breasts. Otherwise, go for juicy chicken thighs.
  • Grilled vegetables – You’ll need a mixture of sliced red bell peppers peppers, yellow bell peppers and onions.
  • Romaine lettuce – For the base of this salad use coarsely chopped fresh romaine lettuce.
  • Avocado – Fresh avocados add a creamy and bright texture to this salad.

Recipe Variations and Dietary Swaps

  • Tortilla chips – Sprinkle some crushed tortilla chips over the salad for extra texture.
  • Tex-Mex – Add in some black beans and top off with a dollop of guacamole, salsa and sour cream.
  • Cheese – Sprinkle some shredded cheddar, crumbled cotija cheese or queso fresco over your salad!
  • Vegetarian – Swap the chicken with grilled portobello mushrooms.
  • Dairy-free – Swap the mayo with a dairy-free alternative

How To Make Grilled Chicken Fajita Salad

To make this refreshing and savory Grilled Chicken Fajita Salad, prep your veggies and get your grill going!

Find the full Grilled Chicken Fajita Salad recipe with detailed instructions and storage tips in the printable form at the bottom of the post!

Sliced raw vegetables and raw chicken on a platter.
Dressing and marinade being made in a glass cup.
Marinade being poured over raw chicken.
Closeup of grilled chicken and vegetables.
Overhead view of lettuce topped with sliced grilled chicken and vegetables.
Dressing being poured over salad.

Storage Notes

  • Make-Ahead – Store each salad component separately in airtight containers in the refrigerator and assemble when you’re ready to serve.
  • Storing leftover marinade – Store leftover dressing/marinade in a sealed jar in the refrigerator for up to 5 days.

Serving Suggestions

This salad is brimming with everything needed for a hearty one-bowl meal!

If you want to add other sides to make it more substantial, enjoy it with Grilled Vegetable Kabobs with Fajita Butter, Refried Beans or Mexican Pinto Beans, or Fluffy Yellow Rice.

Closeup of fajita chicken salad on a platter.

Frequently Asked Questions

Can I make the chicken in the oven?

Yes! Roast the chicken and veggies at 425°F oven for about 20 minutes.

What is the difference between a marinade and a dressing?

There’s not much of a difference, but for the purposes of our salad, soak the chicken in the marinade for extra flavor. The dressing, on the other hand, is poured over the salad.

Can I use store-bought fajita seasoning instead of making the marinade?

Totally! Store-bought fajita is delicious and a huge time saver.

Overhead view of chicken fajita salad on a platter.

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Grilled Chicken Fajita Salad

Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
This fresh and delicious Grilled Chicken Fajita Salad is loaded with the bold flavors of chicken and veggie fajitas topped with a creamy honey-lime and hot sauce dressing. It's a perfect dish for summer!
Servings: 4 – 6 servings

Ingredients

US Customary – Metric

For the Fajita Marinade and Dressing –

For the Fajita Salad –

  • 2 pounds boneless chicken either breasts or thighs
  • 3 bell peppers halved and seeded (any color)
  • 1 onion peeled and sliced into rounds
  • 8-10 ounces romaine lettuce chopped
  • 2 avocadoes peeled and sliced
  • 1 cup fresh corn
  • 1 cup cherry or grape tomatoes halved
  • ½ cup chopped cilantro

Instructions

  • Set out a medium bowl (or measuring pitcher), a baking dish, and a baking sheet.
  • In the bowl, combine the olive oil, lime juice, mayonnaise, Cholula, honey, garlic and salt. Whisk until smooth.
  • Place the chicken pieces in the baking dish. Pour 1/4 cup of the marinade over the top of the chicken. Reserve the rest to use as the salad dressing. Flip the chicken to make sure it is coated in the marinade on all sides.
  • Meanwhile, preheat the grill to medium, around 350° F. Then chop and prep all the fresh produce.
  • Once the grill is hot, place the chicken on the grill and grill for 5 to 6 minutes per side, depending on thickness. Place the bell pepper halves and onion slices on the grill as well, and grill for 2 to 3 minutes per side. Remove the chicken, peppers, and onion slices. Place them all on a baking sheet to rest.
  • While the chicken is resting, pile the chopped romaine on a large serving platter, or on individual dinner plates.
  • Slice the chicken pieces and bell pepper halves into thin strips. Cut the onion rounds in half.
  • Pile the grilled chicken slices, bell pepper strips, and onions on top of the romaine. Arrange sliced avocado and cherry tomatoes around the hot grilled items. Then sprinkle fresh corn and cilantro over the top. Drizzle with the remaining dressing and serve.

Notes

It’s best to grill the peppers and onions in larger pieces so they don’t fall through the grates. Then slice them for the salad after grilling.
Make-Ahead Tips: Grill the chicken and vegetables a day or so ahead to make prep a breeze when ready to serve.
These are great mason jar salads! Place the dressing, chicken, and grilled veggies at the bottom of the jars. Then pile in corn and tomatoes (and any other hearty goodies), and top with the fresh greens. When ready to enjoy, dump the salad into a bowl and finish with the avocado.
The assembled salads are best when enjoyed freshly prepared. The chicken and grilled veggies will keep well stored in a container together for up to 3 days.

Nutrition

Serving: 1lg serving, Calories: 748kcal, Carbohydrates: 36g, Protein: 54g, Fat: 46g, Saturated Fat: 7g, Polyunsaturated Fat: 11g, Monounsaturated Fat: 24g, Trans Fat: 0.1g, Cholesterol: 151mg, Sodium: 1423mg, Potassium: 1891mg, Fiber: 11g, Sugar: 17g, Vitamin A: 5896IU, Vitamin C: 110mg, Calcium: 70mg, Iron: 3mg
Course: Main, Main Course
Cuisine: American, Mexican, Tex-Mex
Author: Sommer Collier
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