Cilantro Lime Fajita Salad With Honey Lime Vinaigrette

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SIZZLING CILANTRO LIME FAJITA SALAD WITH HONEY LIME VINAIGRETTE RECIPE By. Turn the food processor or blender on, and slowly drizzle in the olive oil until incorporated into the dressing. Season to taste with salt and pepper before serving. Top salads with the hot chicken and vegetables.

To get started with this recipe, we have to 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 can achieve it.

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

In a large salad bowl, combine bell peppers, corn, tomatoes, mango, avocados, and black beans. Add the vinaigrette to your taste and mix well. For the fajita mix: Mix the chili powder, cumin, garlic powder, sugar, salt, red pepper flakes and black pepper in a bowl. For the salad: Heat a grill or grill pan over medium-high heat and brush.

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.

For the fajita mix: Mix the chili powder, cumin, garlic powder, sugar, salt, red pepper flakes and black pepper in a bowl. For the salad: Heat a grill or grill pan over medium-high heat and brush. Be the first to Review/Rate this Recipe.. The vinaigrette and marinade are easy to throw together with little clean-up, as you can use the same blender to make both without having to wash it because the ingredients are complimentary. Let romaine lettuce do the job.

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