Grilled Chicken Fajita Salad

Name: Grilled Chicken Fajita Salad
Total time: 95
Yield: 4
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

Recipe by Baking Nana from allrecipes.com

Dinner 2 Hr. 35 Mins.

Ingredients

4 servings

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1 pound skinless, boneless chicken breasts, cut into strips
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1 (12 ounce) bottle liquid fajita marinade
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2 tablespoons vegetable oil
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1 clove garlic, minced
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½ teaspoon kosher salt

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¼ teaspoon ground black pepper
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2 heads romaine lettuce
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2 red bell peppers, cut into 1/4-inch strips
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½ onion, cut into 1/4-inch strips

Instructions

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.