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Tex-Mex Chicken Fajita Salad with Creamy Salsa Verde Dressing
5 from 18 votes

Tex-Mex Chicken Fajita Salad with Creamy Salsa Verde Dressing

This Tex-Mex Chicken Fajita Salad features marinated chicken tenderloins seasoned with cumin, smoked paprika, garlic, and lime, paired with a vibrant mix of romaine, red onion, sweet peppers, tomato, corn, and black beans. The creaminess of the salsa verde and Greek yogurt dressing adds a tangy layer of flavor that complements the spices. The varied textures of tender grilled chicken, crisp vegetables, and creamy avocado slices make this salad a balanced and satisfying dish.

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

Ingredients

Creamy Salsa Verde Dressing
  • 3/4 cup salsa verde
  • 1 cup Greek yogurt plain
  • 2 tablespoons milk
  • 1 tablespoon dill fresh
  • 1 tablespoon cilantro fresh
  • 1 teaspoon garlic minced
  • 1/2 teaspoon lime juice
Fajita Chicken
  • 2 teaspoons olive oil
  • 1 pound chicken tenderloin
  • 1 teaspoon garlic minced
  • 1 teaspoon cumin ground
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon lime juice
  • 1 teaspoon chives dried
Salad
  • 3 romaine lettuce hearts
  • 1 cup red onion sliced
  • 6 mini sweet peppers or one red bell pepper, tricolored
  • 1 cup tomato chopped
  • 1 cup corn kernels you can use frozen, fresh
  • 15 ounces black beans rinse, canned
  • 2 lime
  • 1 avocado sliced

Instructions

Creamy Salsa Verde Salad Dressing Instructions
    Cup of Yum
  1. In a mason jar or salad dressing bottle combine salsa verde and Greek yogurt.
  2. Add milk. Then add dill, cilantro, crushed garlic, and lime juice.
  3. Place lid on securely. Shake vigorously. Shake until everything is fully mixed.
Chicken Fajitas
  1. Prepare marinade by combining the olive oil, garlic, cumin, smoked paprika, lime juice, and chives in a large bowl. Whisk marinade.
  2. Add chicken tenders to the marinade.
  3. Allow the chicken to marinate for about 20 minutes before using.
  4. 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.
  5. 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.
  6. Remove chicken from oven and allow to rest on the pan while you assemble your salad!
Salad Preparation
  1. 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.
  2. Add the chopped tomatoes, sliced onions, and sliced peppers on top of the romaine. Next, add the corn.
  3. Remove black beans from can (draining well of excess liquid) & add to the salad.
  4. Slice your limes in half and place on top of the salad.
  5. 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.
  6. Place sliced avocados on top of the salad, and service with the creamy salsa verde salad dressing.

Notes

  • Mini sweet peppers add color and flavor, but bell peppers can be substituted if preferred.
  • Cooking peppers and onions with the chicken on the sheet pan softens them; ensure even spacing for proper cooking.
  • Try additional spices like chili powder or dried chipotle for more heat in the chicken marinade.
  • Grilled corn adds a smoky touch; canned or frozen corn can be used after cooking.
  • Add avocado slices last and lightly sprinkle lime juice to slow browning.

Nutrition Information

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%)

Nutrition Facts

Serving: 6 Serving

Amount Per Serving

Calories 353

% 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%

* Percent Daily Values are based on a 2,000 calorie diet.