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Chicken Fajita Salad

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!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
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.