Ingredients
Scale
Marinade And Dressing
- 3 tablespoons olive oil
- 100 milliliters fresh lime juice
- 2 tablespoons chopped cilantro
- 2 cloves garlic, crushed
- 1 teaspoon brown sugar
- 3/4 teaspoon red chili flakes or red pepper flakes
- 1/2 teaspoon ground cumin
- 1 teaspoon salt
Salad
- 4 boneless chicken thigh fillets, skin removed
- 1/2 yellow bell pepper, deseeded and sliced
- 1/2 red bell pepper, deseeded and sliced
- 1/2 onion, sliced
- 5 cups romaine lettuce leaves, washed and dried
- 2 avocados, sliced
- Extra cilantro, to garnish
- Sour cream, optional, to serve
Instructions
- Whisk the olive oil, lime juice, cilantro, garlic, brown sugar, chili flakes, cumin, and salt in a bowl until combined. Pour half of this mixture into a shallow dish for marinating the chicken and keep the other half in the fridge to use later as dressing.
- Add the chicken thigh fillets to the dish with the marinade, turning them to coat on all sides. Cover and refrigerate for at least 30 minutes and up to 2 hours.
- Heat about 1 teaspoon of oil in a grill pan or skillet over medium high heat. Cook the chicken on each side until golden, crispy at the edges, and cooked through. Transfer to a plate and let rest.
- Wipe the pan with a paper towel, drizzle in a little more oil, and add the sliced bell peppers and onion. Fry until tender and slightly charred to your liking.
- Slice the rested chicken into strips. Arrange romaine leaves in bowls, then top with avocado slices, peppers, onion strips, and chicken.
- Drizzle the reserved chili lime dressing over the salad and garnish with extra cilantro and sour cream if desired. Serve right away.
Notes
Resting: Let the grilled chicken rest before slicing to keep it juicy.
Spice level: Adjust the chili flakes up or down to match how spicy you like your salad.
Make ahead: Cook the chicken and peppers in advance and store them in the fridge. Assemble with fresh lettuce and avocado just before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Grilled
- Cuisine: Mexican
Nutrition
- Serving Size: 1 salad
- Calories: 480
- Sugar: 5g
- Sodium: 880mg
- Fat: 34g
- Saturated Fat: 7g
- Unsaturated Fat: 26g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 7g
- Protein: 30g
- Cholesterol: 115mg