Ingredients
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