Grilled Chili Lime Chicken Fajita Salad

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Source : Cafe Delights


INGREDIENTS :

Marinade/Dressing: 
- 3 TB olive oil
- 1/3 cup freshly squeezed lime juice (about 4 to 5 limes)
- 2 tablespoons cilantro, chopped
- 2 cloves garlic, minced
- 1 tsp brown sugar
- 3/4 tsp red pepper flakes
- 1/2 tsp ground cumin

Salad:
- 4 skinless boneless chicken thigh fillets
- 1 yellow bell pepper, deseeded and sliced
- 1 red bell pepper, deseeded and sliced
- 1 red onion, sliced
- 5 cups lettuce leaves, washed and dried
- 2 avocados, sliced
- cilantro to garnish
- sour cream (optional) to serve

INSTRUCTIONS :
1. whisk marinade ingredients together to combine. Pour HALF of the marinade into a shallow dish to marinade chicken fillets for two hours. Refrigerate the other HALF of the marinade to use as a dressing.
2. Heat 1 tsp olive oil in a grill pan or skillet over med-high heat and grill chicken fillets on each side until golden, crispy, and cooked through. Once the chicken is cooked, set aside and allow to rest.
3. Wipe pan with paper towel; drizzle with another 1 tsp olive oil and fry pepper and onion strips until cooked to your liking.
4. Slice chicken into strips and prepare salad with leaves, avocado slices, peppers, onions, and chicken. Drizzle with reserved dressing and serve with (optional) cilantro and sour cream.

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