Name: Grilled Chicken Fajita Salad
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: Skinless, boneless chicken breasts, cut into strips - 1 pound; Liquid fajita marinade - 1 (12 ounce) bottle; Vegetable oil - 2 tablespoons; Garlic, minced - 1 clove; Kosher salt - ½ teaspoon; Ground black pepper - ¼ teaspoon; Romaine lettuce - 2 heads; Red bell peppers, cut into 1/4-inch strips - 2; Onion, cut into 1/4-inch strips - ½

Ingredients for - Grilled Chicken Fajita Salad

1. Skinless, boneless chicken breasts, cut into strips 1 pound

2. Liquid fajita marinade 1 (12 ounce) bottle

3. Vegetable oil 2 tablespoons

4. Garlic, minced 1 clove

5. Kosher salt ½ teaspoon

6. Ground black pepper ¼ teaspoon

7. Romaine lettuce 2 heads

8. Red bell peppers, cut into 1/4-inch strips 2

9. Onion, cut into 1/4-inch strips ½

How to cook deliciously - Grilled Chicken Fajita Salad

1 . Stage

Combine chicken strips and fajita marinade in a large bowl. Let marinate in the refrigerator, 1 hour to overnight.

2 . Stage

Preheat an outdoor grill for medium-high heat and lightly oil the grate.

3 . Stage

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 . Stage

Add sliced peppers and onions to the oil-garlic mixture. Toss to combine.

5 . Stage

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 . Stage

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.

7 . Stage

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