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" slices
    8 cups thinly sliced romaine lettuce
    2 cups broken tortilla chips

Prepare barbecue (high heat). Place pork in shallow dish. Sprinkle
pork on both sides with chili powder and salt. Pour 2/3 cup
vinaigrette over pork. Let marinate 10 minutes. Place peppers and
onion slices on rimmed baking sheet. Brush with 1/3 cup vinaigrette.

Grill vegetables until tender, turning often, about 8 minutes total.
Remove pork from vinaigrette. Grill until cooked through, about 2
minutes per side. Transfer to cutting board. Thinly slice meat across
grain. Separate onion slices into rings and cut peppers into strips.

Toss lettuce in large bowl with remaining 1/3 cup vinaigrette.
Divide among 4 plates. Top with pork and vegetables. Sprinkle with
tortilla chips.