Char-Grilled Chicken Fajita Salad

1. 1

   Mix the chicken strips with the fajita marinade in a large bowl. Marinate in the refrigerator for 1 hour to overnight.

2. 2

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

3. 3

   Stir together the oil, minced garlic, salt, and pepper in a bowl. Rinse the heads of romaine lettuce and cut them in half lengthwise. Brush the cut romaine with the oil-garlic mixture.

4. 4

   Add the sliced peppers and onions to the oil-garlic mixture and toss to coat.

5. 5

   Place the romaine cut-side down on the oiled grill. Cook just until grill marks form, about 2 minutes. Remove and let cool.

6. 6

   If using a grill basket, spread the marinated chicken evenly in the basket; otherwise, thread the chicken and vegetables onto skewers. Grill the chicken for 5 minutes. Turn the chicken in the basket, add the vegetables, and continue grilling until an instant-read thermometer in the chicken reads 165 degrees F (74 degrees C), about 10 minutes more.

7. 7

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

• Calories 416.23 kcal High
• Protein 28.24 g Good Source
• Carbs 47.9 g Moderate
• Total Fat 8.82 g Moderate
• Saturated Fat 1.03 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 70.32 mg High
• Sodium 10955.94 mg High
• Fiber 18.98 g Good Source
• Sugar 4.19 g Moderate
• Added Sugar 0.0 g Low Source
• Calcium 149.86 mg Moderate
• Iron 8.27 mg Good Source
• Potassium 375.1 mg Low Source
• Vitamin A 1187.24 mcg_rae Good Source
• Vitamin C 85.51 mg Good Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Garlic 🧄
• Onions 🧅