Hey everyone, I hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, cilantro lime fajita salad with honey lime vinaigrette. It is one of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.
Cilantro Lime Fajita Salad With Honey Lime Vinaigrette is one of the most well liked of current trending meals on earth. It is simple, it is quick, it tastes yummy. It is enjoyed by millions daily. Cilantro Lime Fajita Salad With Honey Lime Vinaigrette is something that I’ve loved my entire life. They are nice and they look fantastic.
To assemble the salads, add the red peppers to the salad bowl and toss. Divide the salad among plates or bowls. This sizzling cilantro-lime Fajita Salad is almost like eating chicken fajita's but without the tortillas, so it's gluten-free too and more healthy.
To begin with this recipe, we have to first prepare a few ingredients. You can cook cilantro lime fajita salad with honey lime vinaigrette using 23 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Cilantro Lime Fajita Salad With Honey Lime Vinaigrette:
- Take Honey Lime vinaigrette
- Prepare Limes juiced
- Take Cilantro
- Take Garlic
- Prepare Honey
- Get Light olive oil
- Make ready White vinegar
- Prepare Salt
- Get Chicken Marinade
- Make ready Cilantro
- Get Limes juiced
- Take Salt
- Make ready Garlic
- Prepare Cumin (comino)
- Get Chili powder
- Get Olive oil
- Make ready Fajita Salad
- Prepare Chicken breast (cut into stripes)
- Take large Yellow onion (peeled and sliced)
- Take large Yellow bell pepper (seeds removed and sliced)
- Prepare Romaine lettuce (chopped)
- Take Avocado (sliced)
- Get Cherry tomatoes
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Steps to make Cilantro Lime Fajita Salad With Honey Lime Vinaigrette:
- Place all ingredients for Honey Lime vinaigrette in blender and blend together until everything is well blended. Then refrigerate.
- Using same blender (don't need to wash out), place all ingredients for marinade in blender and purée.
- Pour 1/2 marinade into ziplock bag and add chicken to marinade
- Pour other 1/2 of marinade in ziplock bag and add sliced bell pepper and onion.
- Let them marinade overnight or for several hours.
- Prepare salad by placing lettuce, avocado sliced, and cherry tomatoes on each plates.
- 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.
- 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.
- Top salads with chicken mix. And drizzle with the cilantro lime vinaigrette.
For the Vinaigrette: In a blender combine lime juice, honey, rice vinegar, cilantro, garlic, salt and pepper and pulse mixture until cilantro has been finely chopped. It consists of fresh lime juice, fresh orange juice, garlic, shallots, honey, and cilantro. The key to this salad dressing is to use fresh citrus juice. Chopped Mexican salad with roasted peppers, corn, beans, and avocado, tossed in the most amazing cilantro lime dressing. So good as a side to grilled.
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