Sizzling Chicken Fajita Salad

Provided by Woman's Day

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Prep: 15 mins
Cook:
Ready in: 1 hr.

Serves:

Ingredients

Salad Dressing & Marinade
1 bottle (8 oz) oil and vinegar dressing
1/4 cup McCormick Grill Mates Mesquite Spice Rub
2 tsp jalapeño hot sauce
6 oz each)
Pico de Gallo
1 lb plum tomatoes, seeded and chopped
1 small onion, chopped
1/4 cup chopped cilantro
2 Tbsp fresh lime juice
1 tsp chopped garlic
1/4 tsp salt
1 large sweet onion, cut in 1/2-in.-thick slices
1 bag (10 oz) cut-up hearts of romaine lettuce, or 8 cups torn romaine
Accompaniments: sliced tomatoes, guacamole, sour cream and shredded Cheddar cheese

Cooking Instructions

Dressing & Marinade: Whisk ingredients in a bowl until blended. Reserve 1⁄3 cup to dress the salad. Put chicken breasts and 1⁄2 cup Marinade in a large ziptop bag. Refrigerate about 45 minutes.

Pico de Gallo: Combine ingredients in a bowl. Cover; leave at room temperature.

Heat outdoor grill or a large stovetop grill pan.

Brush the onion slices with remaining Dressing.

Remove chicken from marinade; discard bag with marinade. Grill chicken and onion 5 minutes on each side, or until chicken is cooked through and onion is tender.&&#-35;8200;Transfer chicken andonion to a cutting board.

Toss lettuce with reserved Dressing. Divide among 4 serving plates. Cut chicken in strips, onion slices in half. Serve on salad along with Pico de Gallo and accompaniments.