Cilantro Lime Fajita Salad with Honey Lime Vinaigrette

By swwbsw1002

4 servings

Ingredients

• Vinaigrette:
• 2 limes juiced
• 2/3 cup cilantro
• 2 garlic cloves
• 2 Tbsp honey
• 1/2 cup light olive oil (not EVOO)
• 2 Tbsp white vinegar
• 1 tsp Real Salt
• For Marinade:
• 1/2 cup cilantro
• 2 limes, juiced
• 2 tsp Coarse Real salt
• 2 Garlic cloves
• 1 tsp cumin
• 1 tsp chili powder
• 1/4 cup olive oil
• For the Salad:
• 4 chicken breasts, cut into strips
• 1 large yellow onion, peeled and sliced
• 1 large yellow bell pepper, seeds removed and cut into strips
• 2-3 heads Romaine hearts, cut into bite sized pieces
• 1 Avocado, sliced
• 3/4 cup cherry tomatoes, halved

Preparation

Step 1

Vinaigrette
Place all ingredients in a food processor or blender and blend until ingredients have emulsified

Marinade
Using the same blender or processor, place all ingredients for marinade inside and puree until garlic is finely chopped. Pour 1/2 marinade into a bowl or Ziploc and add chicken. Pour other half marinade in another bag and add sliced onion and peppers. Let marinade over night or several hours. Prepare plates by placing lettuce, avocado slices, and cherry tomatoes. Heat a large saute pan or wok to high. Add the vegetables to the hot pan and cook quickly until the veggies are crip but golden in spots. Remove from pan. Add chicken and marinade to pan and cook 2-3 minutes until chicken is cooked. Toss with veggies. Top salad with hot chicken and vegetables. Drizzle with cilantro lime vinagrette.