Grilled Fajita Salad Recipe

Prepare poblano peppers

Preheat a grill or grill pan to medium-high heat. Brush poblano halves lightly with 1 tablespoon olive oil and season with 1/2 teaspoon salt and 1/2 teaspoon black pepper.

Place poblano halves cut-side down on the grill. Cook 4–6 minutes per side until charred and tender, turning once. Remove to a cutting board, let cool 5 minutes, then slice into 1/2-inch strips.

Marinate protein

If using chicken or beef, toss the thinly sliced protein with 2 teaspoons fajita seasoning, 1 tablespoon lime juice, and 1 tablespoon vegetable oil. If using shrimp, toss shrimp with same seasoning, lime juice, and oil. Let rest 10–15 minutes.

Heat a large skillet or grill pan over medium-high heat. Add a small amount of oil if needed. For chicken or beef: cook slices in a single layer 3–5 minutes per side until browned and cooked through (chicken 165°F internal; beef to desired doneness). For shrimp: cook 1–2 minutes per side until opaque and pink. Remove from heat and let rest 2 minutes, then slice beef/chicken across the grain if needed.

In a bowl or jar, combine 3 tablespoons red wine vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey, 1 minced garlic clove, 1 teaspoon salt and 1 teaspoon black pepper. Whisk while slowly adding 6 tablespoons extra-virgin olive oil until emulsified. Taste and adjust seasoning; add a splash of water if too sharp.

In a large bowl, combine 3 cups chopped Romaine and 2 cups shredded iceberg. Add 1 cup diced tomatoes and shredded 3 ounces Monterey Jack cheese; toss gently to combine.

Add the grilled poblano strips and the cooked fajita protein of your choice to the lettuce mixture. Drizzle about 3–4 tablespoons of the house red wine vinaigrette over the salad (reserve extra on the side). Toss gently to coat, ensuring ingredients are evenly distributed.

Top salad with sliced avocado and sprinkle chopped cilantro if using. Serve with lime wedges on the side and additional vinaigrette available for guests to add to taste.