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.
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!
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.
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 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. 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. 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!