A low-carb, no-sweat, sizzling hot grilled fajita salad. Garnish with lime wedges and finely chopped cilantro, if desired.
Ingredients
- skinless, boneless chicken breasts: 1 pound (cut into strips)
- liquid fajita marinade: 1 bottle (12 ounce bottle)
- vegetable oil: 2 Tbsp
- clove garlic: 1 piece (minced)
- kosher salt: 0.5 tsp
- ground black pepper: 0.25 tsp
- heads romaine lettuce: 2 piece
- red bell peppers: 2 piece (cut into 1/4 inch strips)
- onion: 0.5 piece (cut into 1/4 inch strips)
Metric Conversion
Stages of cooking
-
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.
