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

Hello everybody, it’s me again, Dan, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, cilantro lime fajita salad with honey lime vinaigrette. One of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

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

To begin with this recipe, we have to prepare a few components. You can cook 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. Take Honey Lime vinaigrette
  2. Get 2 Limes juiced
  3. Take 2/3 cup Cilantro
  4. Prepare 2 clove Garlic
  5. Make ready 2 tbsp Honey
  6. Take 1/2 cup Light olive oil
  7. Get 2 tbsp White vinegar
  8. Take 1 tsp Salt
  9. Take Chicken Marinade
  10. Prepare 1/2 cup Cilantro
  11. Take 2 Limes juiced
  12. Take 2 tsp Salt
  13. Prepare 2 clove Garlic
  14. Make ready 1 tsp Cumin (comino)
  15. Make ready 1 tsp Chili powder
  16. Take 1/4 cup Olive oil
  17. Prepare Fajita Salad
  18. Get 4 Chicken breast (cut into stripes)
  19. Get 1 large Yellow onion (peeled and sliced)
  20. Prepare 1 large Yellow bell pepper (seeds removed and sliced)
  21. Take 2 head Romaine lettuce (chopped)
  22. Take 1 Avocado (sliced)
  23. Make ready 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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