Search the Site Navigation

My hope is to inspire you to be fearless in the kitchen, to try new things, to take the time to make things the homemade way and most importantly, to have fun doing it!

Grilled Chicken Fajita Chopped Salad Cooking View

It’s kind of a funny paradox. In summertime, even though there are many more hours of sunlight than in fall or winter, I find myself tending towards ultra simple fare when menu planning. You might think since there are more daylight hours, I wouldn’t mind spending a little more time in the kitchen, but instead I want to soak up every moment of fun that we can. Whether we’re going on walks, swimming, working in the garden (AKA spraying each other with the hose), exercising, or just sitting outside eating popsicles, any outdoor activity takes priority. With our desire for simple meals combined with summer’s bounty of produce, some form of salad makes our menu at least twice a week.

Recently Josie posted this chopped grilled summer vegetable salad and I was all about it.  She teased it on Instagram and I was instantly pestering her to find out when she would post the recipe.  I made it within days of her post and we all loved it, as expected.  The next week when menu planning I considered making it again, and was also planning on my favorite grilled chicken fajitas one night. Light bulb. Throwing everything for the fajitas onto the grill along with some romaine was much simpler than making tortillas, especially for a weeknight meal. I made a quick chipotle lime dressing to go with the salad and sprinkled with some cotija. We loved this seasonal riff on one of our all time favorite meals. Thanks for the inspiration, Josie!

Grilled Chicken Fajita Chopped Salad
Yield: about 4 servings


  • 1/3 cup freshly squeezed lime juice
  • 6 tbsp. vegetable oil, divided
  • 3 cloves garlic, minced or pressed
  • 1 tbsp. Worcestershire sauce
  • 1½ tsp. brown sugar
  • 1 jalapeño, seeded, ribbed and diced
  • 1½ tbsp. minced fresh cilantro
  • 1 tsp. salt
  • ¾ tsp. pepper
  • 2-3 boneless, skinless chicken breasts, butterflied (6 halves total), about 1½ lbs.
  • 1 large red onion (about 14 oz.), sliced into ½-inch thick slices, rings not separated
  • 2 large bell peppers (about 10 oz. each), stemmed, quartered and seeded
  • 2 heads romaine hearts, halved lengthwise

For the dressing: 

  • ¼ cup freshly squeezed lime juice
  • 2 tbsp. olive oil
  • 1/3 cup low fat greek yogurt (or sour cream)
  • ¼ tsp. chipotle powder
  • Salt and pepper, to taste
Cooking View


  • In a medium bowl, whisk together the lime juice, 4 tablespoons of the vegetable oil, garlic, Worcestershire sauce, brown sugar, jalapeño, cilantro, salt and pepper.  Reserve 1/3 cup of the marinade for brushing the vegetables; set aside.  Place the chicken breast halves in the bowl with the marinade, cover with plastic wrap and refrigerate for 15 minutes.  Brush both sides of the onion rounds, peppers and the romaine hearts with the reserved marinade.

  • Meanwhile, using a large chimney starter, ignite 6 quarts of charcoal briquettes and burn until the coals are fully ignited, about 20 minutes.  Empty the coals into the grill, spreading them in a single layer.  Place an additional 20 unlit coals over the lit coals on one side of the grill to create a tw0-level fire.  Place the grill grate over the coals and allow to heat for 5 minutes.  Scrape the grate clean with a grill brush.  (For a gas grill, light all burners to high, cover and heat grill until hot, about 15 minutes.  Leave one burner on high and turn the rest down to medium.)

  • Remove the chicken breast halves from the marinade and transfer to the hotter side of the grill; discard the left over marinade.  Place the onion rounds and peppers on the cooler side of the grill.  Cook the chicken until it is well browned, 3-4 minutes.  Using tongs, flip the chicken and continue grilling until it is no longer pink inside (or an instant-read thermometer inserted into the center reads 160˚ F.)  Meanwhile, cook onions and peppers until spottily charred and crisp-tender, about 8-12 minutes, turning once or twice as needed.  When the chicken and vegetables are done, transfer them to a large plate and tent with foil to keep warm. Add the romaine to the grill and cook, turning once, until both sides are lightly charred, about 2 minutes total.

  • Meanwhile, make the dressing. Combine the ingredients in a small bowl or measuring cup and whisk until well combined.

  • Chop the chicken, peppers, onions, and romaine hearts. Divide between serving dishes, drizzle lightly with the chipotle lime dressing and sprinkle with cotija. Serve immediately.


  • Liz @ Tip Top Shape

    This looks delicious! Lighter fare like this is the best in summer.

  • Dixya Bhattarai RD

    i am the same way – i do not want to turn up the oven but instead enjoy the sun go down and eat salad or something simple.

  • J W

    This sounds so good and probably will be supper tomorrow nigh!

  • Miranda

    I just made up my own version of this a few weeks ago! We were having the grilled chicken fajitas for dinner one night and I was thinking it could make an awesome salad since that marinade is SO good. I just threw raw peppers and onions with the grilled chicken and made a cilantro lime dressing. I can’t wait to try this one!!

  • Nicole @ Culinary Cool

    I love the simplicity of this recipe and that it’s all done on the bbq!

  • Catherine

    Annie, I have been an avid reader and admirer for a few years, and I can’t say enough good things about all of the recipes of yours I’ve tried. My fiancee knows exactly where my recipes come from when I refer to Annie’s Eats! I made this for dinner tonight after reading your blog this morning, and it was absolutely delicious. It was the perfect meal for a hot, humid day in the northeast. I truly admire your commitment to healthy, local, and homemade fare. Thank you for taking the time to write this blog, inspiring me to be fearless in the kitchen, and for making my days taste better!

  • annieseats

    Catherine, thank you so much. Your comment truly made my day! I am so glad you enjoyed this meal and thrilled to hear how much you enjoy the blog :)

  • Ashley

    I am fairly new to your blog – do you ever post nutritional info with your recipes or have you thought about doing that?

  • annieseats

    No. Please see the FAQ page for more info. Thanks!

  • Ann Grismore

    Oh my goodness! This looks and sounds amazing! I was thinking about using butter leaf lettuce as tortillas for chicken fajitas but I love the idea of this salad even more. Thank you for another fantastic recipe!

  • Josie

    YES!! Cannot wait to make this!

  • Morgan

    My husband and I tried this last night… SO GOOD! Thank you, Annie! You continue to inspire with such wonderful meal ideas. Thanks to you, we turn ordinary weekday meals into fun and delicious food adventures. Keep up the great work.

  • annieseats

    So glad you enjoyed it!

  • Danita Day

    Made this last night and it was delicious. I loved the marinade and the dressing. Very flavorful. I used ancho chili powder since that’s what I had on hand and slightly less than 1/4 t as I wasn’t sure about the heat.

  • annieseats

    Maybe next summer I will do a post about that because we are moving to a new house so I’ll be starting again there. The short of it is, raised garden beds are where it’s at. They make all the difference!

  • annieseats