Grilled Fajita Salad

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

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

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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.