Hi, I’m Kate. Today, I will show you a way to make cilantro lime fajita salad with honey lime vinaigrette recipe. Never miss today’s recipe. This is a simple recipe to try and is one of my family food recipes. This time, I’m gonna make it a little bit tastier. This is gonna smell and look 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 favored of recent trending foods in the world. It is appreciated by millions daily. It’s simple, it is fast, it tastes yummy. Cilantro Lime Fajita Salad With Honey Lime Vinaigrette is something which I’ve loved my whole life. They’re nice and they look wonderful.

To begin with this particular 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 can achieve it.

The ingredients needed to make Cilantro Lime Fajita Salad With Honey Lime Vinaigrette:

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

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 sausage 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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