Grilled Chicken Fajita Salad

Course : Salads
Serves: 4
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4 pieces chicken breast halves boneless, skinless (1 pound)
6 cups salad greens bite-size pieces
1 medium red bell pepper cut into strips
2 medium green onions sliced
6 pieces Lime wedges
1 bottle Honey Lime Vinaigrette

Preparation / Directions:

1. Place chicken in shallow glass or plastic dish. Prepare Honey Lime Vinaigrette. Reserve half of the vinaigrette. Pour remaining vinaigrette over chicken; turn chicken to coat with vinaigrette. Cover and refrigerate 30 minutes. 2. Heat coals or gas grill. Remove chicken from vinaigrette. Cover and grill chicken 4 to 6 inches from medium heat 15 to 20 minutes, turning once, until juice is no longer pink when centers of thickest pieces are cut. Cut chicken diagonally into 1/2-inch slices. 3. Toss salad greens, bell pepper, onions and reserved vinaigrette. Top with chicken. Just before serving, squeeze juice from lime wedges lightly over salad.

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