Grilled Chicken Fajita Salad

Recipe View In a large bowl, combine chicken strips and fajita marinade. Marinate in the refrigerator for at least 1 hour, or preferably overnight. (Minimum 1 hour)

Recipe View Preheat an outdoor grill for medium-high heat and lightly oil the grate. (5 minutes)

Recipe View In a small bowl, combine oil, minced garlic, salt, and pepper. Mix well. Clean the romaine lettuce; cut each head in half lengthwise. Brush the cut sides of the romaine with the oil-garlic mixture. (10 minutes)

Recipe View Add the sliced bell peppers and onions to the remaining oil-garlic mixture. Toss to coat evenly. (2 minutes)

Recipe View Arrange the romaine halves, cut-side down, on the oiled grill. Cook until grill marks appear, about 2 minutes. Remove from the grill and set aside to cool slightly. (2 minutes)

Recipe View If using a grill basket, spread the marinated chicken evenly in the basket. Alternatively, thread the chicken and vegetables onto skewers. Grill the chicken for 5 minutes. Turn the chicken in the basket or rotate the skewers, add the vegetables (if not already on skewers), and continue grilling until an instant-read thermometer inserted into the thickest part of the chicken reaches 165 degrees F (74 degrees C), about 10 minutes more. (15 minutes)

Recipe View Slice the grilled romaine lettuce and arrange on serving plates. Divide the grilled chicken and vegetables evenly over the grilled romaine lettuce. Serve immediately.