GRILLED CHICKEN FAJITA SALAD

Grilled Chicken Fajita Salad image

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

Provided by Baking Nana

Categories Trusted Brands: Recipes and Tips Panasonic

Time 1h35m

Yield 4

Number Of Ingredients 9

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

Steps:

Combine chicken strips and fajita marinade in a large bowl. Let marinate in the refrigerator, 1 hour to overnight.
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
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.
Add sliced peppers and onions to the oil-garlic mixture. Toss to combine.
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.
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.
Slice grilled lettuce and place on serving plates. Divide chicken and vegetables evenly over the grilled romaine lettuce.

Nutrition Facts : Calories 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, Sodium 1738.4 mg, Sugar 13.1 g