Steps to Make Speedy Cilantro Lime Fajita Salad With Honey Lime Vinaigrette

Hello everybody, it’s Brad, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, cilantro lime fajita salad with honey lime vinaigrette. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.

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To get started with this particular recipe, we must first prepare a few ingredients. 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. Prepare Honey Lime vinaigrette
2. Make ready 2 Limes juiced
3. Take 2/3 cup Cilantro
4. Prepare 2 clove Garlic
5. Make ready 2 tbsp Honey
6. Prepare 1/2 cup Light olive oil
7. Make ready 2 tbsp White vinegar
8. Take 1 tsp Salt
9. Get Chicken Marinade
10. Get 1/2 cup Cilantro
11. Make ready 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. Take 1/4 cup Olive oil
17. Prepare Fajita Salad
18. Get 4 Chicken breast (cut into stripes)
19. Take 1 large Yellow onion (peeled and sliced)
20. Take 1 large Yellow bell pepper (seeds removed and sliced)
21. Prepare 2 head Romaine lettuce (chopped)
22. Take 1 Avocado (sliced)
23. Take 3/4 cup Cherry tomatoes

Steps 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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