Grilled Fajita Salad

grilled fajita salad Entree
Grilled Fajita Salad
  • Prep 15 min
  • Total 25 min
  • Servings 4

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


  • 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.

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

No nutrition information available for this recipe

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