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Grilled Fajita Salad

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  • Prep 15 min
  • Total 25 min
  • Servings 4
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No need to turn on the oven to enjoy this colourful and oh-so-delicious summertime salad.
Created Oct 1, 2010
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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

Steps

  •  
    1
    In large baking dish, whisk together 1/4 cup (50 mL) oil, 2 tbsp (25 mL) lime juice, water seasoning mix, and salsa.
  •  
    2
    Remove 2 tbsp (25 mL) of marinade from baking dish and place in small bowl. Stir in remaining oil and lime juice; set aside.
  •  
    3
    Add chicken, peppers and onion to the marinade; toss to coat; cover & refrigerate for at least one hour.
  •  
    4
    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.
  •  
    5
    Remove from grill and slice into thin strips. Place lettuce in large bowl.
  •  
    6
    Spoon grilled fajita mixture on top and drizzle with salad dressing. Toss to combine. Serve immediately with warmed flour tortillas.

Expert Tips

  • Tip 1
    Tip: Feel free to experiment with a variety of garnishes such as guacamole, refried beans and sour cream. The possibilities are endless!

Nutrition Information

No nutrition information available for this recipe
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