Grilled Chicken Fajita Salad

A low-carb, no-sweat, sizzling hot grilled fajita salad. Garnish with lime wedges and finely chopped cilantro, if desired.

Step: 1

Combine chicken strips and fajita marinade in a large bowl. Let marinate in the refrigerator, 1 hour to overnight.

Step: 2

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

Step: 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.

Step: 4

Add sliced peppers and onions to the oil-garlic mixture. Toss to combine.

Step: 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.

Step: 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.

Step: 7

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

Per Serving: 283 calories; protein 26.6g; carbohydrates 19.6g; fat 10.2g; cholesterol 64.6mg; sodium 1738.4mg.

Product salad is morely of the nicest salads to make . It is high in fibre and water content . As fruits can make natural sugar , you can have them for breakfast . The sugar can will give you enough energy for the 24 hours and make body fit with your sweet cravings too.

Salads often get a not good for being unpleasant (if they’re lean and mean) or unhealthy (if they’re not lean and mean). The core of middle ground is less talked about , but it’s precisely where you’ll found the good vegetable fruit that may get weight loss.