A lowcarb nosweat sizzling hot grilled fajita salad Garnish with lime wedges and finely chopped cilantro if desired
Prep Time
1 hr
Dificult
Medium
Servings
1 hr 35 mins
Ingredients
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.
Panasonic CIO Directions:
Preheat Panasonic Countertop Induction Oven to High on the "Grill" setting. Grill the romaine on heated grill pan as directed in Step 5. Set aside to cool.
Spread marinated chicken evenly in the hot grill pan; top with the peppers and onions. Cook for 5 minutes. Toss the chicken and vegetables and cook for 5 minutes more. Verify that the chicken is cooked to 165 degrees F (74 degrees C) by using an instant-read thermometer. Arrange salad as directed.