Cilantro Lime Fajita Salad With Honey Lime Vinaigrette
Cilantro Lime Fajita Salad With Honey Lime Vinaigrette

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Alright, don’t linger, let’s plan this cilantro lime fajita salad with honey lime vinaigrette formula with 23 components which are surely easy to have, and we have to process them at the very least through 9 measures. You should expend a while on this, so the resulting food could be perfect.

Composition for Cilantro Lime Fajita Salad With Honey Lime Vinaigrette:
  1. You need Honey Lime vinaigrette
  2. Get 2 - Limes juiced
  3. Give 2/3 cup for Cilantro
  4. Provide 2 clove - Garlic
  5. Take 2 tbsp Honey
  6. Make ready 1/2 cup Light olive oil
  7. Prepare 2 tbsp of White vinegar
  8. Get 1 tsp of Salt
  9. Make ready for Chicken Marinade
  10. Make ready 1/2 cup of Cilantro
  11. Get 2 Limes juiced
  12. Require 2 tsp of Salt
  13. Get 2 clove - Garlic
  14. Require 1 tsp for Cumin (comino)
  15. Make ready 1 tsp - Chili powder
  16. Get 1/4 cup - Olive oil
  17. Need for Fajita Salad
  18. Prepare 4 for Chicken breast (cut into stripes)
  19. Get 1 - large Yellow onion (peeled and sliced)
  20. Provide 1 large Yellow bell pepper (seeds removed and sliced)
  21. Take 2 head - Romaine lettuce (chopped)
  22. Take 1 of Avocado (sliced)
  23. Get 3/4 cup Cherry tomatoes
Cilantro Lime Fajita Salad With Honey Lime Vinaigrette making process:
  1. Place all ingredients for Honey Lime vinaigrette in blender and blend together until everything is well blended. Then refrigerate.
  2. Using same blender (don't need to wash out), place all ingredients for marinade in blender and purée.
  3. Pour 1/2 marinade into ziplock bag and add chicken to marinade
  4. Pour other 1/2 of marinade in ziplock bag and add sliced bell pepper and onion.
  5. Let them marinade overnight or for several hours.
  6. Prepare salad by placing lettuce, avocado sliced, and cherry tomatoes on each plates.
  7. Heat a large sauté pan on high. Add onion and bell pepper (not the marinade) to hot pan and cook quickly until the veggies are still crisp but golden brown in spots. Remove from pan and keep warm.
  8. In same pan add chicken and marinade and cook until chicken is no longer pink, and slightly caramelized. Then toss in onion and bell pepper.
  9. Top salads with chicken mix. And drizzle with the cilantro lime vinaigrette.

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