Grilled Chicken Fajita Salad

A low-carb, no-sweat, sizzling hot grilled fajita salad. Garnish with lime wedges and finely chopped cilantro, if desired.

• Preparation Time: 20 mins
• Cooking Time: 15 mins
• Total Time: 35 mins
• Calories: 283 Calories

Ingredients

• ½ teaspoon kosher salt
• 2 tablespoons vegetable oil
• 1 clove garlic, minced
• ¼ teaspoon ground black pepper
• 2 heads romaine lettuce
• 1 pound skinless, boneless chicken breasts, cut into strips
• 1 (12 ounce) bottle liquid fajita marinade
• 2 red bell peppers, cut into 1/4-inch strips
• ½ onion, cut into 1/4-inch strips

Recipe Instructions

Step 1

Preheat an outdoor grill for medium-high heat and lightly oil the grate.

Step 2

Combine chicken strips and fajita marinade in a large bowl. Let marinate in the refrigerator, 1 hour to overnight.

Step 3

Combine oil, minced garlic, salt, and pepper together in a bowl. Clean heads of romaine lettuce; cut in half from end to end. Brush halved romaine lettuce with oil-garlic mixture.

Step 4

Add sliced peppers and onions to the oil-garlic mixture. Toss to combine.

Step 5

Arrange the romaine cut-side down on the oiled grill. Cook just until grill marks appear, about 2 minutes. Remove and set aside to cool.

Step 6

If you have a grill basket, spread marinated chicken evenly in the basket; otherwise, thread chicken and vegetables on skewers. Grill chicken for 5 minutes. Turn the chicken in the basket, add the vegetables, and grill until an instant-read thermometer inserted in the chicken reaches 165 degrees F (74 degrees C), about 10 minutes more.

Step 7

Slice grilled lettuce and place on serving plates. Divide chicken and vegetables evenly over the grilled romaine lettuce.