Chicken Fajita Salad

There’s nothing quite like a good salad, especially when it’s bursting with flavor and freshness, just like this Chicken Fajita Salad. Picture it: a sunny summer afternoon, the grill is sizzling with marinated chicken, and the vibrant colors of fresh veggies beckon from the kitchen. It’s the sort of dish that invites friends and family to gather around the table, share stories, and enjoy each other’s company. This salad doesn’t just fill your belly; it fills your heart with warmth and joy. The combination of zesty flavors from the grilled chicken and the tantalizing creamy salsa verde dressing sets the stage for a perfect meal. Trust me, once you try this Chicken Fajita Salad, it will become a go-to for your summer cookouts!

We often overlook salads in favor of heavier dishes, but this recipe proves that salads can stand on their own as a satisfying meal. The delicious, marinated chicken tenderloins are cooked to juicy perfection, and paired with crisp Romaine hearts, crunchy peppers, and the sweetness of fresh corn. The creamy dressing ties everything together, ensuring each bite bursts with flavor. Whether you’re hosting a barbecue or simply looking to whip up something quick and healthy on a busy weeknight, this Chicken Fajita Salad is your answer. So, let’s dive into why this salad is a must-try!

What You Need for Chicken Fajita Salad

The ingredients for this Chicken Fajita Salad capture the essence of summer, bringing together vibrant colors and fresh flavors. Each component plays a crucial role in creating that perfect bite. The chicken is marinated to infuse it with flavors, while the veggies add crunch and freshness. The creamy dressing ties everything together and elevates the dish to a new level of deliciousness.

• 3/4 cup salsa verde: A zesty sauce that adds a punch to the salad.
• 1 cup Greek yogurt: This makes the dressing creamy and nutritious.
• 2 tablespoons milk: Helps to thin out the dressing for a pourable consistency.
• 1 tablespoon fresh dill: Adds a pop of herbal flavor.
• 1 tablespoon fresh cilantro: Complements the salsa verde with a fresh taste.
• 1 teaspoon minced garlic: Enhances the flavor profile of the dressing.
• 1/2 teaspoon lime juice: Brightens up the flavors.
• 2 teaspoons olive oil: Adds richness to the dressing.
• 1 pound chicken tenderloins: The protein base of the salad.
• 1 teaspoon minced garlic: Used in the marinade for depth of flavor.
• 1 teaspoon ground cumin: Essential for that authentic fajita taste.
• 1/2 teaspoon smoked paprika: Adds a smoky element to the dish.
• 1 teaspoon lime juice: For the marinade, enhancing flavor.
• 1 teaspoon dried chives: For added flavor and color.
• 3 Romaine hearts: The crisp base of your salad.
• 1 cup sliced red onion: Adds sweetness and crunch.
• 6 tricolored mini peppers or one red bell pepper: For color and sweetness.
• 1 cup chopped tomatoes: Juicy and refreshing.
• 1 cup fresh corn kernels: Sweetness and crunch; you can use frozen.
• 15 ounces canned black beans: Rinsed for added protein and fiber.
• 2 limes: For squeezing over the salad.
• 1 avocado: Sliced, it adds creaminess and richness.

Instructions for Chicken Fajita Salad

Making this Chicken Fajita Salad is as easy as it is rewarding. Follow these simple steps to create a dish that’s bursting with flavor. Gather all your ingredients and let’s get started!

1. In a mason jar or salad dressing bottle, combine salsa verde and Greek yogurt. This creamy base will be the heart of your dressing.
2. Add milk to the mixture. This will help thin out the dressing to make it easier to drizzle over the salad later.
3. Then, add dill, cilantro, minced garlic, and lime juice to the jar. These ingredients will create a fresh and zesty dressing.
4. Place the lid on securely and shake vigorously. Make sure everything is fully mixed and the dressing is creamy and well combined.
5. Next, prepare the marinade for the chicken by combining olive oil, minced garlic, ground cumin, smoked paprika, lime juice, and dried chives in a large bowl. Whisk until well blended.
6. Add the chicken tenderloins to the marinade, ensuring each piece is well coated. This is where the flavor truly begins!
7. Allow the chicken to marinate for about 20 minutes. This allows the spices to penetrate the meat and enhance the taste.
8. If you have a grill, preheat it and grill the chicken for 4 to 5 minutes on each side, or until the internal temperature reaches 165 degrees. The grilling adds a beautiful char and smoky flavor.
9. If you prefer cooking indoors, preheat your oven to 425 degrees. Place the chicken on a sheet pan, ensuring that no piece is touching or overlapping, which allows them to cook evenly. Bake for about 10 minutes or until fully cooked.
10. Once the chicken is done, remove it from the oven and let it rest on the pan while you assemble your salad. This resting time keeps it juicy and tender.
11. To make the salad, wash the Romaine hearts and pat dry. Cut them into about 1 to 2-inch pieces and place them in a large bowl.
12. Add the chopped tomatoes, sliced onions, and sliced peppers on top of the Romaine. These colorful veggies will add crunch and flavor.
13. Next, add the fresh corn kernels to the mix. Whether using fresh or frozen, this sweet addition enhances the salad.
14. Remove the black beans from the can, draining well of excess liquid, and add them to the salad.
15. Slice the limes in half and place them on top of the salad for an extra zesty kick.
16. Now, slice your grilled or baked chicken against the grain for tenderness. Place the chicken pieces on top of the salad, making it hearty and satisfying.
17. Finally, place the sliced avocados on top of the salad and drizzle the creamy salsa verde dressing over everything. Serve immediately to enjoy the freshness!

Customization Ideas

If you’re looking to make this Chicken Fajita Salad your own, there are endless options for customization! Here are some ideas to enhance or tweak this dish to suit your taste.

• Add more protein: Consider adding grilled shrimp or even blackened tofu for a protein boost.
• Change the greens: Substitute Romaine with baby spinach or kale for a different flavor and texture.
• Spicy kick: For those who enjoy spice, add jalapeños or a sprinkle of crushed red pepper for some heat.
• Make it a wrap: Use a large tortilla to turn your salad into a delicious wrap, great for on-the-go meals.
• Top with cheese: Adding crumbled feta or cotija cheese can bring a rich, creamy element to the salad.
• Herb variations: Experiment with other herbs such as parsley or oregano for a unique twist.
• Use different dressings: If creamy isn’t your style, try a vinaigrette or a light citrus-based dressing for a refreshing option.

How to Enjoy Chicken Fajita Salad

Serving the Chicken Fajita Salad is about more than just putting it on a plate; it’s about creating an experience. Here’s how you can enjoy this delightful dish:

• As a main dish: This salad is hearty enough to serve as the main course, perfect for lunch or dinner.
• Great for gatherings: Serve it at barbecues, potlucks, or family reunions; it’s a crowd-pleaser.
• Perfect for lunch: Take it to work in a container for a fulfilling lunch that’s easy to prepare ahead of time.
• Pair with sides: Complement it with tortilla chips, a side of guacamole, or a refreshing fruit salad.
• Seasonal variations: Make it a winter salad by adding roasted vegetables or a fall twist with apples and nuts.
• Storage tips: Store leftovers in an airtight container for a quick meal the next day; just keep dressing on the side until serving.

FAQ

Conclusion

The Chicken Fajita Salad is not just a meal; it’s an experience filled with vibrant flavors and textures that will satisfy your cravings. This dish makes it easy to enjoy healthy eating without sacrificing taste. I encourage you to try making it tonight—it’s simple, delicious, and perfect for any occasion!

Chicken Fajita Salad

This Chicken Fajita Salad is a vibrant and healthy dish perfect for summer gatherings. It features marinated chicken, fresh veggies, and a creamy salsa verde dressing, making it an easy and satisfying meal any night of the week!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 6 servings

Course: Dinner

Cuisine: Mexican

Calories: 400

Ingredients Equipment Method Notes

Ingredients

  

• 3/4 cup salsa verde
• 1 cup Greek yogurt
• 2 tablespoons milk
• 1 tablespoon fresh dill
• 1 tablespoon fresh cilantro
• 1 teaspoon minced garlic
• 1/2 teaspoon lime juice
• 2 teaspoons olive oil
• 1 pound chicken tenderloins
• 1 teaspoon minced garlic
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1 teaspoon lime juice
• 1 teaspoon dried chives
• 3 Romaine hearts
• 1 cup sliced red onion
• 6 tricolored mini peppers or one red bell pepper
• 1 cup chopped tomatoes
• 1 cup fresh corn kernels you can use frozen
• 15 ounces canned black beans rinse
• 2 limes
• 1 avocado sliced

Equipment

• Frying pan
• Oven
• Chef's Knife
• Whisk
• Mixing Bowl

Method

 

1. In a mason jar or salad dressing bottle, combine salsa verde and Greek yogurt.
2. Add milk. Then add dill, cilantro, minced garlic, and lime juice.
3. Place lid on securely. Shake vigorously until everything is fully mixed.
4. Prepare marinade by combining olive oil, minced garlic, ground cumin, smoked paprika, lime juice, and dried chives in a large bowl. Whisk until well blended.
5. Add chicken tenderloins to the marinade. Allow to marinate for about 20 minutes before cooking.
6. If you have a grill, grill for 4 to 5 minutes on each side, or until the internal temperature reaches 165 degrees.
7. If using an oven, preheat to 425 degrees. Place chicken on a sheet pan and cook for about 10 minutes or until fully cooked.
8. Remove chicken from oven and allow to rest while you assemble the salad!
9. To make the salad, wash Romaine hearts and cut into 1 to 2-inch pieces. Place in a large bowl.
10. Add the chopped tomatoes, sliced onions, and sliced peppers on top of the Romaine.
11. Next, add the fresh corn kernels to the mix.
12. Remove black beans from can and add to the salad.
13. Slice limes in half and place on top of the salad.
14. Slice chicken against the grain and place on top of the salad.
15. Finally, place avocado slices on top and drizzle with the creamy salsa verde dressing.

Notes

• Substitution: You can also substitute bell peppers for the Mini Sweet Peppers as well. I used the Mini Sweet Peppers because they come with all three colors in one bag which is so convenient and I love their flavor!
• Cooking peppers: You could also throw the peppers right on the sheet pan with the chicken when it goes into the oven if you’d prefer them cooked instead of raw.
• Seasoning variation: You can absolutely customize how you season your chicken; just try to make sure to use the cumin, it's really one of the main components of the fajita flavor!
• Grilling corn: Remove corn from husk and brush with olive oil, sprinkle with salt & garlic powder, and grill until slightly brown.
• Freshness of avocado: Always add the avocado last; sprinkle a little lime juice on it to help extend its freshness.

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