Tex-Mex Chicken Fajita Salad with Creamy Salsa Verde Dressing

Name: Tex-Mex Chicken Fajita Salad with Creamy Salsa Verde Dressing
Prep time: 15 min
Cook time: 20 min
Yield: 6 serving
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; 1 cup chopped tomatoes; 1 cup fresh corn kernels; 15 ounces canned black beans; 2 limes; 1 avocado

User Reviews

5.0

18 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Servings
6
Calories
353 kcal
Course
Main Course
Cuisine
Mexican

Tex-Mex Chicken Fajita Salad with Creamy Salsa Verde Dressing

Yvette Arnold

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This vibrant salad features perfectly seasoned sheet pan chicken, crisp vegetables, and a zesty homemade salsa verde dressing. All the flavors of sizzling fajitas in a fresh, nutritious salad that's ready in just 30 minutes!

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Ingredients

Servings

Creamy Salsa Verde Dressing

3/4 cup salsa verde
1 cup Greek yogurt plain
2 tablespoons milk
1 tablespoon fresh dill
1 tablespoon fresh cilantro
1 teaspoon minced garlic
1/2 teaspoon lime juice

Fajita Chicken

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

Salad

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

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Instructions

Creamy Salsa Verde Salad Dressing Instructions

In a mason jar or salad dressing bottle combine salsa verde and Greek yogurt.
Add milk. Then add dill, cilantro, crushed garlic, and lime juice.
Place lid on securely. Shake vigorously. Shake until everything is fully mixed.

Chicken Fajitas

Prepare marinade by combining the olive oil, garlic, cumin, smoked paprika, lime juice, and chives in a large bowl. Whisk marinade.
Add chicken tenders to the marinade.
Allow the chicken to marinate for about 20 minutes before using.
If you have a grill, grill for 4 to 5 minutes on each side, or until the internal temperature of the chicken reaches 165 degrees.
If you do not want to grill cook in an oven at 425 degrees. Place the chicken on a sheet pan, spread it out so that no piece is touching or on top of the other for about 10 minutes, or until the chicken is fully cooked.
Remove chicken from oven and allow to rest on the pan while you assemble your salad!

Salad Preparation

To make the salad, wash romaine and pat dry. Cut romaine into about 1 inch-2 inch pieces. Place the romaine in a large bowl.
Add the chopped tomatoes, sliced onions, and sliced peppers on top of the romaine. Next, add the corn.
Remove black beans from can (draining well of excess liquid) & add to the salad.
Slice your limes in half and place on top of the salad.
Now, it’s time to slice the chicken. Cut against the grain of the meat, this will ensure extra tender chicken. Place the chicken on top of the salad.
Place sliced avocados on top of the salad, and service with the creamy salsa verde salad dressing.

Notes

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!
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!
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, the onions could be placed on the sheet pan as well. If you decide to cook your onions and peppers - follow the directions the same way and just make sure everything is spread out evenly and not on top of each other on the pan - that way the chicken cooks properly!
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, the onions could be placed on the sheet pan as well. If you decide to cook your onions and peppers - follow the directions the same way and just make sure everything is spread out evenly and not on top of each other on the pan - that way the chicken cooks properly!
You can absolutely customize how you season your chicken as well – try to make sure to use the cumin though, it’s really one of the main components of the fajita flavor! If you want a little extra spice try adding chili powder to the mix or even dried chipotle!
You can absolutely customize how you season your chicken as well – try to make sure to use the cumin though, it’s really one of the main components of the fajita flavor! If you want a little extra spice try adding chili powder to the mix or even dried chipotle!
You can use grilled corn.
You can use grilled corn.
Remove corn from husk and any extra silk. Brush corn lightly with olive oil, sprinkle with a little salt & garlic powder. Grill until each side starts turning brown slightly. Turning frequently to fully monitor the corn. Cook for about 10 minutes. Remove corn from the grill. After it cools, cut away from the cob. You can use any kind of corn! Canned works just fine and so do frozen corn as long as you cook it first!
Remove corn from husk and any extra silk. Brush corn lightly with olive oil, sprinkle with a little salt & garlic powder. Grill until each side starts turning brown slightly. Turning frequently to fully monitor the corn. Cook for about 10 minutes. Remove corn from the grill. After it cools, cut away from the cob. You can use any kind of corn! Canned works just fine and so do frozen corn as long as you cook it first!
This salad works well with iceberg lettuce as well, as it is nice and crisp.
This salad works well with iceberg lettuce as well, as it is nice and crisp.
Always add the avocado last, avocados turn brown so fast. You can also sprinkle a little lime juice on top of your avocados once you place them on the salad to help extend their freshness!
Always add the avocado last, avocados turn brown so fast. You can also sprinkle a little lime juice on top of your avocados once you place them on the salad to help extend their freshness!

Nutrition Information

Show Details

Calories 353kcal (18%) Carbohydrates 40g (13%) Protein 28g (56%) Fat 10g (15%) Saturated Fat 2g (10%) Trans Fat 1g Cholesterol 51mg (17%) Sodium 649mg (27%) Potassium 1395mg (40%) Fiber 13g (52%) Sugar 13g (26%) Vitamin A 9691IU (194%) Vitamin C 181mg (201%) Calcium 141mg (14%) Iron 4mg (22%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 353 kcal

% Daily Value*

Calories	353kcal	18%
Carbohydrates	40g	13%
Protein	28g	56%
Fat	10g	15%
Saturated Fat	2g	10%
Trans Fat	1g	50%
Cholesterol	51mg	17%
Sodium	649mg	27%
Potassium	1395mg	30%
Fiber	13g	52%
Sugar	13g	26%
Vitamin A	9691IU	194%
Vitamin C	181mg	201%
Calcium	141mg	14%
Iron	4mg	22%