Cilantro Lime Fajita Salad With Honey Lime Vinaigrette

Hey everyone, I hope you’re having an amazing day today. Today, we’re going to prepare a special dish, cilantro lime fajita salad with honey lime vinaigrette. One of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Cilantro Lime Fajita Salad With Honey Lime Vinaigrette is one of the most well liked of recent trending foods on earth. It’s enjoyed by millions daily. It is easy, it is fast, it tastes delicious. Cilantro Lime Fajita Salad With Honey Lime Vinaigrette is something which I’ve loved my whole life. They are nice and they look fantastic.

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 can achieve it.

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