Cilantro Lime Fajita Salad With Honey Lime Vinaigrette
Cilantro Lime Fajita Salad With Honey Lime Vinaigrette

Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, cilantro lime fajita salad with honey lime vinaigrette. One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Cilantro Lime Fajita Salad With Honey Lime Vinaigrette is one of the most favored of current trending foods on earth. It is easy, it is fast, it tastes delicious. It’s appreciated by millions every day. Cilantro Lime Fajita Salad With Honey Lime Vinaigrette is something which I have loved my entire life. They’re nice and they look wonderful.

To begin with this recipe, we have to 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 cook it.

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