Grilled Fajita Salad

• 1 1/4 pounds thin-sliced boneless pork loin chops
• 1 tablespoon chili powder
• 1 1/3 cups bottled citrus vinaigrette
• 3 small bell peppers (a mix of green, red, and yellow), quartered lengthwise
• 1 large onion, cut into 1/4- to 1/2-inch slices
• 8 cups thinly sliced romaine lettuce
• 2 cups broken tortilla chips

1. Prepare barbecue (high heat).
2. Place pork in shallow dish.
3. Sprinkle pork on both sides with chili powder and salt.
4. Pour 2/3 cup vinaigrette over pork.
5. Let marinate 10 minutes.
6. Place peppers and onion slices on rimmed baking sheet.
7. Brush with 1/3 cup vinaigrette.
8. Grill vegetables until tender, turning often, about 8 minutes total.
9. Remove pork from vinaigrette.
10. Grill until cooked through, about 2 minutes per side.
11. Transfer to cutting board.
12. Thinly slice meat across grain.
13. Separate onion slices into rings and cut peppers into strips.
14. Toss lettuce in large bowl with remaining 1/3 cup vinaigrette.
15. Divide among 4 plates.
16. Top with pork and vegetables.
17. Sprinkle with tortilla chips.

pork loin chops, chili powder, vinaigrette, bell peppers, onion, romaine lettuce, tortilla chips

Taken from www.epicurious.com/recipes/food/views/grilled-fajita-salad-106827 (may not work)