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Grilled Fajita Salad Recipe

No need to turn on the oven to enjoy this colourful and oh-so-delicious summertime salad.

Prep Time: 15 Mins | Total Time: 25 Mins | Makes: 4-6

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Ingredients:

1/2 cup (125 mL) vegetable oil, divided
1/4 cup (50 mL) lime or lemon juice, divided
1/4 cup (50 mL) water
1 pkg (415 g) Old El Paso* Fajita Dinner Kit
1 lb (500 g) boneless skinless chicken breast halves (about 4)
1 each red & yellow pepper, seeded & quartered
1 small red onion, peeled & quartered
1 romaine lettuce, torn into bite-sized pieces

Method:

In large baking dish, whisk together 1/4 cup (50 mL) oil, 2 tbsp (25 mL) lime juice, water seasoning mix, and salsa.
Remove 2 tbsp (25 mL) of marinade from baking dish and place in small bowl. Stir in remaining oil and lime juice; set aside.
Add chicken, peppers and onion to the marinade; toss to coat; cover & refrigerate for at least one hour.
Preheat grill to medium-high. Grill chicken and vegetables 5 to 7 minutes per side or until chicken is no longer pink, and vegetables are tender.
Remove from grill and slice into thin strips. Place lettuce in large bowl.
Spoon grilled fajita mixture on top and drizzle with salad dressing. Toss to combine. Serve immediately with warmed flour tortillas.

Tip: Feel free to experiment with a variety of garnishes such as guacamole, refried beans and sour cream. The possibilities are endless!

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