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Grilled Chicken Fajita Salad

Grilled Chicken Fajita Salad

Cost $15, save $10

Source: Recommended by CookPal

  • 65 Min
  • 4 Servings
  • $15

INGREDIENTS

  • Protein

    • 🍗 1 pound skinless, boneless chicken breasts, cut into strips

  • Marinade

    • 1 (12 ounce) bottle liquid fajita marinade

  • Oil and Seasonings

    • 2 tablespoons vegetable oil
    • 🧄 1 clove garlic, minced
    • 🧂 ½ teaspoon kosher salt
    • ¼ teaspoon ground black pepper

  • Vegetables

    • 2 heads romaine lettuce
    • 2 red bell peppers, cut into 1/4-inch strips
    • 🧅 ½ onion, cut into 1/4-inch strips

STEPS

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 cooked thoroughly, about 10 minutes more.

7

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

NUTRIENTS

Per 1 serving

🔥

283

Calories

  • 27
    Protein
  • 20
    Carbs
  • 10
    Fats

💡 For a smokier flavor, consider using mesquite or hickory wood chips on the grill.Ensure chicken reaches an internal temperature of 165°F (74°C) for safety.Add a squeeze of lime and some cilantro garnish for a fresh burst of flavor.Use a grill basket for a quicker and easier time cooking the vegetables.