Description
A low-carb, no-sweat, sizzling hot grilled fajita salad. Garnish with lime wedges and finely chopped cilantro, if desired.
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
Instructions
- 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.
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 1 hr 35 mins
Servings: 4