Hi, I’m Laura. Today, I will show you a way to make cilantro lime fajita salad with honey lime vinaigrette recipe. Never skip a recipe of the day again. Here are our most recent very simple family recipes to try. This time, I’m gonna make it a little bit tastier. This will be really 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 recent trending foods on earth. It is simple, it’s quick, it tastes yummy. It’s enjoyed by millions every day. They’re nice and they look fantastic. Cilantro Lime Fajita Salad With Honey Lime Vinaigrette is something that I have loved my entire life.
To begin with this particular recipe, we must first prepare a few components. 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:
- Take Honey Lime vinaigrette
- Get 2 Limes juiced
- Prepare 2/3 cup Cilantro
- Prepare 2 clove Garlic
- Make ready 2 tbsp Honey
- Get 1/2 cup Light olive oil
- Prepare 2 tbsp White vinegar
- Prepare 1 tsp Salt
- Prepare Chicken Marinade
- Get 1/2 cup Cilantro
- Get 2 Limes juiced
- Make ready 2 tsp Salt
- Prepare 2 clove Garlic
- Get 1 tsp Cumin (comino)
- Make ready 1 tsp Chili powder
- Prepare 1/4 cup Olive oil
- Make ready Fajita Salad
- Make ready 4 Chicken breast (cut into stripes)
- Prepare 1 large Yellow onion (peeled and sliced)
- Make ready 1 large Yellow bell pepper (seeds removed and sliced)
- Get 2 head Romaine lettuce (chopped)
- Make ready 1 Avocado (sliced)
- Make ready 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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