Cilantro Lime Fajita Salad with Honey Lime Vinaigrette Recipe

The vinaigrette and marinade are easy to throw together with little clean-up, as you can use the same blender to make both without having to wash it because the ingredients are complimentary. The chicken and veggies are SUPER flavorful and the dressing is fantastic.

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Serves: 4

Ingredients:

FOR THE VINAIGRETTE:
2 Limes, juiced
⅔ C. Cilantro
2 Garlic Clove
2 T. Honey
½ C. Light Olive Oil(do not use extra virgin)
2 T. White Vinegar
1 t. Sea Salt

FOR THE MARINADE:
½ C. Cilantro
2 Limes, juiced
2 t. Sea Salt
2 Garlic Cloves
1 t. Cumin
1 t. Chili Powder
¼ C. 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, cut into strips
2-3 heads Romaine Hearts, cut into bit sized pieces
1 Avocado, sliced
¾ C. Cherry tomatoes, halved

Instructions:

MAKE THE VINAIGRETTE:
Place all ingredients in a food processor or blender and blend together
until the garlic is well chopped and ingredients have emulsified.
Refrigerate dressing.

MAKE THE MARINADE:
Using the same blender or processor that the vinaigrette was made in(you
don’t need to wash it out), place all ingredients for the marinade inside
and puree until garlic is finely chopped. Pour ½ of the marinade into a
bowl or Ziploc bag and add chicken to the marinade. Pour the other half of
the marinade into another bag or bowl and add the sliced onion and peppers
to it. Let marinate overnight or for several hours, if possible. You can
also skip letting it marinade and use it immediately. It will still taste
great!

Prepare salad plates(or a large bowl) by placing lettuce, avocado sliced,
and cherry tomatoes on each plate(or all together in a bowl.)

Heat a large sauté pan or wok to high. Add the vegetables(do not add the
marinade) to the hot pan and cook quickly, tossing with tongs or a spatula
until the veggies are still crisp, but golden brown in spots. Remove from
pan and keep warm.

In the same pan on high heat, add the chicken and marinade to the pan and
cook for 2-3 minutes, or until chicken is fully cooked and slightly
caramelized. Toss with the vegetables.

Top salads with the hot chicken and vegetables. Drizzle with the cilantro
lime vinaigrette.