Grilled Chicken Fajita Salad

4.9
(8)

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

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Prep Time:
20 mins
Cook Time:
15 mins
Additional Time:
1 hrs
Total Time:
1 hrs 35 mins
Servings:
4
Yield:
4 servings

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

Directions

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

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

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

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

Panasonic CIO Directions:

Preheat Panasonic Countertop Induction Oven to High on the "Grill" setting. Grill the romaine on heated grill pan as directed in Step 5. Set aside to cool.

Spread marinated chicken evenly in the hot grill pan; top with the peppers and onions. Cook for 5 minutes. Toss the chicken and vegetables and cook for 5 minutes more. Verify that the chicken is cooked to 165 degrees F (74 degrees C) by using an instant-read thermometer. Arrange salad as directed.

Nutrition Facts (per serving)

283 Calories
10g Fat
20g Carbs
27g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 283
% Daily Value *
Total Fat 10g 13%
Saturated Fat 2g 10%
Cholesterol 65mg 22%
Sodium 1738mg 76%
Total Carbohydrate 20g 7%
Dietary Fiber 5g 19%
Total Sugars 13g
Protein 27g
Vitamin C 119mg 594%
Calcium 80mg 6%
Iron 3mg 16%
Potassium 781mg 17%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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