Grilled Chicken Fajita Salad


  • 1 pound skinless, boneless chicken breasts, cut into strips
  • 1 (12 ounce) bottle liquid fajita marinade
  • 2 tablespoons vegetable oil
  • 1 clove garlic, minced
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 2 heads romaine lettuce
  • 2 red bell peppers, cut into 1/4-inch strips
  • 1/2 onion, cut into 1/4-inch strips



  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.

Source :


Grilled Chicken Fajita Salad

Slow Cooker Chicken Fajitas

Iced Pumpkin Cookies