Hi, I’m Jane. Today, I’m gonna show you how to make cilantro lime fajita salad with honey lime vinaigrette recipe. Never miss today’s recipe. This is a very simple recipe to try and is one of my family food recipes. Nowadays, I’m gonna make it a little bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Cilantro Lime Fajita Salad With Honey Lime Vinaigrette Recipe
Cilantro Lime Fajita Salad With Honey Lime Vinaigrette is one of the most popular of current trending meals on earth. It’s enjoyed by millions daily. It is easy, it’s fast, it tastes yummy. Cilantro Lime Fajita Salad With Honey Lime Vinaigrette is something that I have loved my whole life. They’re nice and they look fantastic.
To get started with this recipe, we have to first prepare a few ingredients. You can have cilantro lime fajita salad with honey lime vinaigrette using 23 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Cilantro Lime Fajita Salad With Honey Lime Vinaigrette:
- Take Honey Lime vinaigrette
- Get 2 Limes juiced
- Make ready 2/3 cup Cilantro
- Make ready 2 clove Garlic
- Take 2 tbsp Honey
- Get 1/2 cup Light olive oil
- Get 2 tbsp White vinegar
- Make ready 1 tsp Salt
- Get Chicken Marinade
- Prepare 1/2 cup Cilantro
- Take 2 Limes juiced
- Make ready 2 tsp Salt
- Make ready 2 clove Garlic
- Make ready 1 tsp Cumin (comino)
- Get 1 tsp Chili powder
- Prepare 1/4 cup Olive oil
- Get Fajita Salad
- Get 4 Chicken breast (cut into stripes)
- Make ready 1 large Yellow onion (peeled and sliced)
- Get 1 large Yellow bell pepper (seeds removed and sliced)
- Make ready 2 head Romaine lettuce (chopped)
- Make ready 1 Avocado (sliced)
- Get 3/4 cup Cherry tomatoes
Instructions to make Cilantro Lime Fajita Salad With Honey Lime Vinaigrette:
- Place all ingredients for Honey Lime vinaigrette in blender and blend together until everything is well blended. Then refrigerate.
- Using same blender (don’t need to wash out), place all ingredients for marinade in blender and purée.
- Pour 1/2 marinade into ziplock bag and add chicken to marinade
- Pour other 1/2 of marinade in ziplock bag and add sliced bell pepper and onion.
- Let them marinade overnight or for several hours.
- Prepare salad by placing lettuce, avocado sliced, and cherry tomatoes on each plates.
- 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.
- 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.
- Top salads with chicken mix. And drizzle with the cilantro lime vinaigrette.
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