Strawberry Tomatillo Chicken Fajita Salad

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I’m constantly trying to fall in love with salads. But I constantly find myself eating everything else in the salad except for the lettuce. I love arugula and I love cooked greens, but raw, tasteless greens do nothing for me. But they seem to do something for other people because salads are always super popular. So you know what I do? I keep making you guys salads! And margaritas, even though tequila makes me gag! I do these things because I love you. We’re, like, best friends, right?

PaleOMG Strawberry Tomatillo Chicken Fajita Salad

It’s so close to leaving for Vegas! I talked yesterday about how I’m not in the mood to drink while we are hanging out all day at the pool and many of you told me to just drink soda water and lime. Which is great in theory but that doesn’t make up for the fact that I’m the sober one around alllllll drunk people, allllll day. Please solve that one for me. Thank you.

Our Vegas trip is based all around seeing DJ’s. We get in early in the morning and we are going straight to a pool party to see a DJ then at night we go to a club to see a DJ then do it all over the next day. DJalldayerrrrrrday. I’m gonna dance so hard. And pack snacks so hard. The main thing I’ve been thinking about is snacks instead of what I’m wearing. What the hell am I gonna wear. I need to get on it! I’ve only been to Vegas in the winter and I didn’t wear itty bitty outfits. But it’s probably about 1 million degrees out so that’s definitely going to be different this time around.

Is anyone else totally geeking out about seeing The Legend of Tarzan? No? Cool. Me neither.

PaleOMG Strawberry Tomatillo Chicken Fajita Salad

Strawberry Tomatillo Chicken Fajita Salad

0.0 rating
PREP 3 hours
COOK 20 mins
TOTAL 3 hrs 20 mins
Yields 3-4

INGREDIENTS :

    For the dressing

    • 2 heads of garlic, roasted
    • 1/2 cup extra virgin olive oil
    • 1/4 cup red wine vinegar
    • 1 tablespoon honey
    • pinch of salt and pink pepper (you can use black pepper instead of pink)

    For the tequila lime cilantro chicken

    • 3 chicken breasts, butterflied
    • 1 teaspoon salt
    • 1 teaspoon dried oregano
    • 1 teaspoon garlic powder
    • 1/2 teaspoon chili powder
    • 1/2 teaspoon smoke paprika
    • 1/4 teaspoon cumin
    • 1 jalapeno, chopped
    • 3 garlic cloves, sliced
    • 3 tablespoons olive oil
    • zest of 1 lime
    • juice of 2 limes
    • 3 tablespoons honey
    • 1/4 cup fresh cilantro, minced
    • 1 ounce silver agave tequila

    For the salad

    • 1/2 red onion, sliced
    • 1 red bell pepper, sliced
    • 1/2 yellow bell pepper, sliced
    • 1 avocado, sliced
    • 1 head of romaine, chopped
    • green onions, chopped

    For the strawberry tomatillo salsa

    • 1 cup diced strawberries
    • 1 cup diced tomatillos
    • 1/2 jalapeño, minced
    • juice of 1/2 lime
    • 1 tablespoon honey
    • pinch of salt

    DIRECTIONS :

    1. Preheat oven to 400 degrees. Cut the ends off garlic, add a bit of olive oil to the open ends and wrap 2 heads of garlic in foil. Place in oven to bake for 40-45 minutes, until browned. See full explanation of how to roast garlic here. Once cooked through, squeeze the bottom to push out the clover from the paper. Repeat with all the cloves and place in a blender along with the rest of the ingredients for the dressing and blend until smooth. Remove and place in the fridge for later.
    2. Place chicken in a dish. Whisk all ingredients for the marinade together then pour over the chicken. Cover and place in the fridge to marinate for 3+ hours. The longer, the better. Heat up grill or grill pan and grease. Once very hot, pull chicken out of marinade and place on grill or grill pan to cook for 4-5 minutes per side, or until cooked through and no pink remains. Set aside to rest and cover with foil to keep warm.
    3. To the hot pan, add peppers and onion along with a bit of salt and cook until peppers are soft and onions are translucent.
    4. To a bowl, add all ingredient for the strawberry tomatillo salsa and toss until completely combine.
    5. To build salad: toss chopped romaine in a bowl with a bit of the dressing. To the salad greens, add chicken, peppers and onions, strawberry tomatillo salsa, sliced avocado and green onions on top.

    by

    INGREDIENTS :

      For the dressing

      • 2 heads of garlic, roasted
      • 1/2 cup extra virgin olive oil
      • 1/4 cup red wine vinegar
      • 1 tablespoon honey
      • pinch of salt and pink pepper (you can use black pepper instead of pink)

      For the tequila lime cilantro chicken

      • 3 chicken breasts, butterflied
      • 1 teaspoon salt
      • 1 teaspoon dried oregano
      • 1 teaspoon garlic powder
      • 1/2 teaspoon chili powder
      • 1/2 teaspoon smoke paprika
      • 1/4 teaspoon cumin
      • 1 jalapeno, chopped
      • 3 garlic cloves, sliced
      • 3 tablespoons olive oil
      • zest of 1 lime
      • juice of 2 limes
      • 3 tablespoons honey
      • 1/4 cup fresh cilantro, minced
      • 1 ounce silver agave tequila

      For the salad

      • 1/2 red onion, sliced
      • 1 red bell pepper, sliced
      • 1/2 yellow bell pepper, sliced
      • 1 avocado, sliced
      • 1 head of romaine, chopped
      • green onions, chopped

      For the strawberry tomatillo salsa

      • 1 cup diced strawberries
      • 1 cup diced tomatillos
      • 1/2 jalapeño, minced
      • juice of 1/2 lime
      • 1 tablespoon honey
      • pinch of salt

      DIRECTIONS :

      1. Preheat oven to 400 degrees. Cut the ends off garlic, add a bit of olive oil to the open ends and wrap 2 heads of garlic in foil. Place in oven to bake for 40-45 minutes, until browned. See full explanation of how to roast garlic here. Once cooked through, squeeze the bottom to push out the clover from the paper. Repeat with all the cloves and place in a blender along with the rest of the ingredients for the dressing and blend until smooth. Remove and place in the fridge for later.
      2. Place chicken in a dish. Whisk all ingredients for the marinade together then pour over the chicken. Cover and place in the fridge to marinate for 3+ hours. The longer, the better. Heat up grill or grill pan and grease. Once very hot, pull chicken out of marinade and place on grill or grill pan to cook for 4-5 minutes per side, or until cooked through and no pink remains. Set aside to rest and cover with foil to keep warm.
      3. To the hot pan, add peppers and onion along with a bit of salt and cook until peppers are soft and onions are translucent.
      4. To a bowl, add all ingredient for the strawberry tomatillo salsa and toss until completely combine.
      5. To build salad: toss chopped romaine in a bowl with a bit of the dressing. To the salad greens, add chicken, peppers and onions, strawberry tomatillo salsa, sliced avocado and green onions on top.

      by

      PaleOMG Strawberry Tomatillo Chicken Fajita Salad

      ______________

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      Oh, Hi! I’m Juli.

      I’m a food hoarder. And a really bad dancer. If you don’t know me well, you will probably not understand my humor. Therefore, I apologize ahead of time. Thanks for listening to my ramblings of my ever-changing life and trusting my kitchen mishaps. Your trust in me is appreciated.

      LATEST BOOK

      17 thoughts on “Strawberry Tomatillo Chicken Fajita Salad”

      1. I love me some salads! But they have to have a lot of toppings and a good dressing. This one sounds right up that alley. Hope you enjoy your trip sans drinking and a lot of dancing. Also, your snaps last weekend when you were drinking were pretty funny!

      2. Just got back from Vegas… Literally as in Monday. 🙂 it was HOT last Thursday 109… the rest of the time not too bad 98-100…. And really only in the sun. Take your Healthy Human bottle and fill that bad boy up with ice and water! (or alcohol… I totes did NOT do that..) because water is about $20 a bottle! We had $400-750 meal bills (4 people) because of the alcohol and I swear that water saved me from feeling like *SS… Have lots of fun!

      3. I’m pretty picky about salads, but this one looks awesome. I feel like restaurant salads are always better than the ones I make at home… I have no idea why, but it’s annoying.

        My booze advice is take a few shots so you have a little buzz and then just chug water. I’m also a huge fan of vodka, club, splash of pineapple juice. But idk what to tell you about being a sober Sally with a bunch of drunkies… that can definitely be rough! I’m sure you’ll have a blast no matter what!

      4. Haha salads…woof. I hear ya.

        Just alternate or have some club sodas in between something else! Take the age off without…hopefully…the hangover!

      5. You could try cutting your drink with soda and make it 90/10 soda/alcohol, and every other drink a water with lime/lemon/mint or cucumber water. Those waters look like a cocktail and taste great, so they feel a bit special. Also, I distract myself by swimming around and lots of chatting. Just remember you have all your supporters sending you the take it easy juju!!!

      6. Salads are not my favorite either but this one looks awesome. I’m not sure how you feel about beer and the relative availability of gluten free beer but I always enjoyed drinking Shandys (half beer/half carbonated lemonade) when I would go out and not want to drink as much but wanted to have a drink like my friends

      7. Juli- I am constantly the sober one amongst all my drunk friends so I’ll offer my input here. I choose not to drink alcohol, at this point in my life at least, but all my friends (all in our 20s) get drunk all the time and I’ve learned it’s all about embracing it if you choose to stay sober (or sober-ish). Just like being drunk gives people a new sense of confidence, I find a greater confidence when I’m sober amongst people drinking. You can say or do anything and odds are no one will remember it the next morning! It’s a time to live on the edge and take some chances- no one will judge you for it and being outside your comfort zone is always good. Plus you get to remember all the dumb and embarrassing things your friends said and did which is also quite entertaining!! Many people don’t understand/agree with the line of thought I just posted but I do so thought I’d throw it out there!

      8. You know, I try to love salads all the time too. Thought I was the only one, bestie 🙂
        But – I will say, this one looks like a truck full of yum. Thanks.

      9. One of my quirks is that I eat the lettuce before everything else in the salad because I like saving the flavors for solely themselves–with the chicken, dressing and strawberries in this case! But I absolutely love eating any salads! They taste amazing!

      10. Hi Julie! Awesome recipe, as always!!! I am allergic to strawberries. Is there another fruit I can sub it with? I want to make this for tomorrow. ????

      11. Drinking alcohol is over rated. Its empty calories, its bad for your brain and annoying. Call me sober Sally. I don’t mind. I did my time with drinking in college…. I have more than one friend die from too much drinking. Its sad. Seltzer water and real fruit juice are lovely and refreshing. Who needs alcohol to have a fantastic time! Need a pick me up? Pack some chocolate! ha! I have a wonderful Pumpkin Cookie recipe that is GF, soy free, dairy free and low in sugar and high in nutrients. Can’t get enough of them. :0)

      12. What a beautiful salad! Right now I could eat salads all the time with such hot temperatures. Speaking of eating everything but the lettuce, I had to eat salads that way years ago before gallbladder surgery. I couldn’t eat the lettuce because of the roughage, so I started having salads with everything else that goes in it. I still leave out the lettuce sometimes. It’s good that way.

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