How to Make Grilled Chicken Fajita Salad - A Step-by-Step Guide

Grilled Chicken Fajita Salad is a delicious, healthy, and satisfying dish that is perfect for a casual weeknight meal or for entertaining guests. This recipe combines the bold flavors of fajitas with the fresh crispness of a salad, making for a well-rounded and flavorful dish that is sure to please any crowd.

The star of this dish is the juicy, tender grilled chicken, which is marinated in a zesty blend of spices and then grilled to perfection. The chicken is then sliced and served on...

Read more

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

Information

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

  • 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.
  • Nutrition

    283 cal.

    • Total Fat: 10g
    • Saturated Fat: 2g
    • Cholesterol: 65mg
    • Sodium: 1738mg
    • Total Carbohydrate: 20g
    • Dietary Fiber: 5g
    • Total Sugars: 13g
    • Protein: 27g
    • Vitamin C: 119mg
    • Calcium: 80mg
    • Iron: 3mg
    • Potassium: 781mg