Chicken Fajita Salad with Green Olive Salsa Verde

Chicken Fajita Salad with Green Olive Salsa Verde

We love this balanced and healthy lunch. To speed it up, use leftover rotisserie chicken. Created by Natasha Gildea of Feisty Kitchen.

  • prep
  • cook
  • 4 servings


For the salad:

  • 4 Grilled chicken breast, chopped 1 per serving

  • 3 Romaine lettuce hearts, chopped 1-2 cups per serving

  • 2 cups sautéed fajita veggies (sliced bell peppers and red onions) ½ cup per serving

  • 1 pint Cherry tomatoes, halved ½ cup per serving

  • 1 bunch Radishes, sliced ¼ cup per serving

  • 4 Avocado, sliced ½ avocado per serving

  • Green olive salsa verde ¼ cup per serving

For the salsa:

  • ¾ lb fresh tomatillos, husked and rinsed

  • 1 jalapeno, halved (remove seeds if you prefer milder heat)

  • 1 yellow onion, peeled and quartered

  • 4 garlic cloves, wrapped in foil

  • 1 bunch fresh cilantro, chopped (approx. 1 cup)

  • 2 limes, juiced

  • 1 can Lindsay Crafted Green Ripe Olives

  • 1 tsp sea salt

  • 2 tbsp extra virgin olive oil

Cooking Directions

  1. Turn on broiler and set oven rack about 4 inches from heat.

  2. In a large mixing bowl, add tomatillos, jalapeno, onion and drizzle with the olive oil and sprinkle with sea salt.

  3. Arrange in single layer on a rimmed baking sheet along with garlic in foil.

  4. Place under broiler for about 4-5 minutes until charred. Turn over and broil another 4-5 minutes until charred.

  5. Add roasted tomatillos, onions, jalapeno, garlic cloves, and lime juice to blender or food processor and blend to puree.

  6. Pour into mixing bowl and stir in chopped Lindsay Crafted Green Ripe Olives and cilantro. Stir to combine.

  7. To assemble, place layer of romaine on each plate. Add each topping in sections on top of lettuce creating a colorful arranged salad. Top with salsa in the middle.