Grilled Chicken Fajita Salad

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

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.
Grilled Chicken Fajita Salad
Grilled Chicken Fajita Salad
Grilled Chicken Fajita Salad
Grilled Chicken Fajita Salad

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

Categories

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