Grilled Chicken Fajita Salad recipe

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Ingredients

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

Nutrition Info

282.9 calories
carbohydrate: 19.6 g
cholesterol: 64.6 mg
fat: 10.2 g
fiber: 5.3 g
protein: 26.6 g
saturatedFat: 1.9 g
servingSize: -
sodium: 1738.4 mg
sugar: 13.1 g
transFat: : -
unsaturatedFat: : -

Directions

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

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

  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.

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

  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.

  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.

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

Recipe Yield

4 servings

Recipe Note

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

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