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September 16, 2025
Grilled Chicken Fajita Salad Recipe
Grilled chicken fajita salad provides low-carb, no-sweat preparation for sizzling hot results that can be garnished with lime wedges and finely chopped cilantro if desired for enhanced presentation. This convenient preparation eliminates carbs while maintaining fajita flavors through proper grilling and seasoning techniques. The no-sweat designation reflects easy preparation while the sizzling description captures appealing presentation that makes healthy eating exciting.
A low-carb, no-sweat, sizzling hot grilled fajita salad. Garnish with lime wedges and finely chopped cilantro, if desired.
Prep Time:
20 mins
Cook Time:
15 mins
Additional Time:
1 hr
Total Time:
1 hr 35 mins
Servings:
4
Yield:
4 servings
Cook Mode (Keep screen awake)
Ingredients
1 pound skinless, boneless chicken breasts, cut into strips
1 (12 ounce) bottle liquid fajita marinade
2 tablespoons vegetable oil
1 clove garlic, minced
½ teaspoon kosher salt
¼ teaspoon ground black pepper
2 heads romaine lettuce
2 red bell peppers, cut into 1/4-inch strips
½ onion, cut into 1/4-inch strips
Directions
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.
Nutrition Facts (per serving)
| 283 | Calories |
| 10g | Fat |
| 20g | Carbs |
| 27g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 283 | |
| % Daily Value * | |
| Total Fat 10g | 13% |
| Saturated Fat 2g | 10% |
| Cholesterol 65mg | 22% |
| Sodium 1738mg | 76% |
| Total Carbohydrate 20g | 7% |
| Dietary Fiber 5g | 19% |
| Total Sugars 13g | |
| Protein 27g | 53% |
| Vitamin C 119mg | 132% |
| Calcium 80mg | 6% |
| Iron 3mg | 16% |
| Potassium 781mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
