Recipe: Appetizing Cilantro Lime Fajita Salad With Honey Lime Vinaigrette is free HD wallpaper. This wallpaper was upload at April 25, 2020 upload by corel in .

Cilantro Lime Fajita Salad With Honey Lime Vinaigrette.

You can cook Cilantro Lime Fajita Salad With Honey Lime Vinaigrette using 23 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Cilantro Lime Fajita Salad With Honey Lime Vinaigrette

  1. It’s of Honey Lime vinaigrette.
  2. Prepare 2 of Limes juiced.
  3. It’s 2/3 cup of Cilantro.
  4. Prepare 2 clove of Garlic.
  5. It’s 2 tbsp of Honey.
  6. It’s 1/2 cup of Light olive oil.
  7. You need 2 tbsp of White vinegar.
  8. It’s 1 tsp of Salt.
  9. You need of Chicken Marinade.
  10. It’s 1/2 cup of Cilantro.
  11. It’s 2 of Limes juiced.
  12. It’s 2 tsp of Salt.
  13. You need 2 clove of Garlic.
  14. You need 1 tsp of Cumin (comino).
  15. You need 1 tsp of Chili powder.
  16. You need 1/4 cup of Olive oil.
  17. Prepare of Fajita Salad.
  18. Prepare 4 of Chicken breast (cut into stripes).
  19. It’s 1 of large Yellow onion (peeled and sliced).
  20. You need 1 of large Yellow bell pepper (seeds removed and sliced).
  21. You need 2 head of Romaine lettuce (chopped).
  22. It’s 1 of Avocado (sliced).
  23. You need 3/4 cup of Cherry tomatoes.

Cilantro Lime Fajita Salad With Honey Lime Vinaigrette step by step

  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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