Grilled Chicken & Black Bean Fajita Salad with Honey Lime Vinaigrette



Basically a fiesta in a bowl! Don't let the "grilled" part of this scare you away - I like to avoid the hassle of heating up the grill and instead use a grill pan or cast iron skillet on the stovetop. This salad is loaded with protein and veggies and the honey lime vinaigrette brightens it right up. Make this the main event, or you could instead use the chicken for tacos and keep the salad vegetarian!


Serves: 4-6 depending on portion size

INGREDIENTS:


MARINADE

3 tbsp olive oil

3 tbsp lime juice about 1 juicy lime

3 tbs chopped cilantro

1 tsp dried oregano

1 tsp chili powder

1/2 tsp ground cumin

1/2 tsp garlic powder


HONEY LIME VINAIGRETTE

1/4 cup lime juice 3-4 limes

1/3 cup olive oil

2 tbsp honey

1 tsp white sugar

1 tsp Dijon mustard

1/2 tsp garlic powder

1/2 tsp salt

1/4 tsp black pepper

1/4 tsp ground cumin


SALAD INGREDIENTS

1 lb boneless skinless chicken breast (I like the thin Bell & Evans chicken from Whole Foods)

2 bell peppers (I like red and yellow) cored & sliced

1 red onion cut into chunks

1 can black beans drained & rinsed

3 heads of romaine chopped

Salt & pepper

Avocado oil or nonstick spray for cooking

Optional toppings: fresh cilantro, avocado, lime wedges, tortillas strips


  1. Rinse chicken breasts and place on a dry paper towel. Sprinkle both sides generously with salt & pepper. Whisk together all the marinade ingredients in a small bowl. Add the seasoned chicken & about 2/3rds of the marinade into a large Ziplock back, tossing to coat. Refrigerate for at least an hour or up to overnight.

  2. Add the chopped peppers and onions to a large bowl and drizzle with 1-2 tbsp of the remaining marinade (reserve a little bit for the black beans). Sprinkle generously with salt and pepper and toss to coat. Set aside until ready to cook.

  3. Add the black beans to a small bowl and toss with the rest of the marinade. Set aside until ready to assemble salads.

  4. Once the chicken has marinaded, heat a grill pan or cast iron skillet on the stovetop over medium-high heat. Once hot, add a drizzle of avocado oil or a generous amount of nonstick spray. Add the chicken and cook 3-4 minutes per side or until the internal temp is 165°F. Remove from heat and let rest on a cutting board for 10 minutes before cutting.

  5. While chicken is resting, cook your veggies. You can do this in an air fryer or oven on 400°F for 10-12 minutes or until softened. You can also do this in a skillet over medium-high heat until softened and slightly charred. Remove from heat and let cool while making the vinaigrette.

  6. In a small bowl whisk together all the vinaigrette ingredients. Taste and adjust salt as needed.

  7. To assemble salads, start with the chopped romaine, then top with the veggies, black beans, and chicken. Drizzle with dressing and toss until well distributed. Top with any additional toppings and enjoy!


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