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

Hello everybody, it is John, welcome to our recipe site. Today, we’re going to make a distinctive dish, cilantro lime fajita salad with honey lime vinaigrette. One of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Cilantro Lime Fajita Salad With Honey Lime Vinaigrette is one of the most favored of current trending meals in the world. It is simple, it’s fast, it tastes yummy. It’s enjoyed by millions every day. Cilantro Lime Fajita Salad With Honey Lime Vinaigrette is something which I have loved my whole life. They’re fine and they look fantastic.

To get started with this particular recipe, we have to first prepare a few components. You can have cilantro lime fajita salad with honey lime vinaigrette using 23 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Cilantro Lime Fajita Salad With Honey Lime Vinaigrette:
  1. Make ready Honey Lime vinaigrette
  2. Get 2 Limes juiced
  3. Get 2/3 cup Cilantro
  4. Make ready 2 clove Garlic
  5. Make ready 2 tbsp Honey
  6. Get 1/2 cup Light olive oil
  7. Take 2 tbsp White vinegar
  8. Get 1 tsp Salt
  9. Take Chicken Marinade
  10. Get 1/2 cup Cilantro
  11. Prepare 2 Limes juiced
  12. Get 2 tsp Salt
  13. Take 2 clove Garlic
  14. Prepare 1 tsp Cumin (comino)
  15. Take 1 tsp Chili powder
  16. Make ready 1/4 cup Olive oil
  17. Get Fajita Salad
  18. Prepare 4 Chicken breast (cut into stripes)
  19. Make ready 1 large Yellow onion (peeled and sliced)
  20. Prepare 1 large Yellow bell pepper (seeds removed and sliced)
  21. Get 2 head Romaine lettuce (chopped)
  22. Take 1 Avocado (sliced)
  23. Get 3/4 cup Cherry tomatoes
Instructions to make Cilantro Lime Fajita Salad With Honey Lime Vinaigrette:
  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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