Recipe: Appetizing Cilantro Lime Fajita Salad With Honey Lime Vinaigrette

Recipe: Appetizing Cilantro Lime Fajita Salad With Honey Lime Vinaigrette


Cilantro Lime Fajita Salad With Honey Lime Vinaigrette.

Cilantro Lime Fajita Salad With Honey Lime Vinaigrette

You can have Cilantro Lime Fajita Salad With Honey Lime Vinaigrette using 23 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Cilantro Lime Fajita Salad With Honey Lime Vinaigrette

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

instructions 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..

 

Recipes Source: https://www.cookpad.com/en

Leave a Comment