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Grilled Chicken Fajita Salad
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
95 minutes
Grilled chicken strips with peppers and onions, served on a bed of lettuce in a delicious fajita salad.
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
  • 0.5 teaspoon kosher salt
  • 0.25 teaspoon ground black pepper
  • 2 heads romaine lettuce
  • 2 red bell peppers, cut into 1/4-inch strips
  • 0.5 onion, cut into 1/4-inch strips
Instructions:
  • Mix chicken strips with flavorful fajita marinade in a large bowl. Refrigerate to marinate for at least 1 hour, or overnight for the best taste.
  • Prepare the grill for cooking by preheating it to medium-high heat and lightly oiling the grate.
  • Mix oil, minced garlic, salt, and pepper in a bowl. Prepare romaine lettuce by cleaning it and cutting it in half lengthwise. Brush the halved romaine lettuce with the flavorful oil-garlic mixture.
  • Combine sliced peppers and onions with the aromatic oil-garlic mixture, ensuring all ingredients are evenly coated.
  • Place the romaine cut-side down on the oiled grill until grill marks appear, approximately 2 minutes. Set aside to cool.
  • For optimal cooking, evenly spread the marinated chicken in a grill basket, otherwise, thread chicken and vegetables on skewers. Grill the chicken for 5 minutes, then flip the chicken in the basket. Add the vegetables and continue grilling until the chicken reaches 165°F (74°C) using an instant-read thermometer, approximately 10 more minutes.
  • Arrange the grilled lettuce slices on serving plates. Top them with an even portion of chicken and vegetables.

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