Grilled Chilli Lime Chicken Fajita Salad Recipe by Swapna

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Ingredients

when I first saw the picture on the net. Tender and juicy chicken grilled in a
chilli lime marinade and served with avocado slices, grilled capsicum, onion
and lettuce. The best part of this recipe is that the marinade is also used as
a dressing. Just make the marinade and use half of it to marinate chicken and
other half can be kept in the fridge to use as dressing. We really loved this flavourful
salad and is a great addition to a party menu :)
Grilled
Chilli Lime Chicken Fajita Salad
Marinade/Dressing:
100ml (just over ⅓ cup)
freshly squeezed lime juice
2 tablespoons fresh
chopped coriander leaves
1 teaspoon red chilli
flakes
½ yellow bell pepper,
deseeded and sliced
½ red bell pepper,
deseeded and sliced
5 cups lettuce leaves,
washed and dried
Extra coriander leaves to
garnish
Sour cream (optional) to
serve
Whisk marinade ingredients
together to combine. Pour half the marinade into a shallow dish to marinade the
chicken fillets for two hours if time allows. Refrigerate the reserved untouched marinade
to use as a dressing.
Heat about one teaspoon of
oil in a grill pan or skillet over medium-high heat and grill chicken fillets
on each side until golden, crispy and cooked through. (Grill in batches to
prevent excess water being released.) Once chicken is cooked, set aside and allow
to rest.
Wipe pan over with paper
towel; drizzle with another teaspoon of oil and fry pepper and onion strips
until cooked to your liking.
Slice chicken into strips
and prepare salad with leaves, avocado slices, peppers, onion strips and
chicken. Drizzle with remaining marinade/dressing and serve with extra coriander