Sizzling Cilantro Lime Fajita Salad with Honey Lime Vinaigrette Recipe

Cilantro Lime Fajita Salad.jpg

Prep time: 35 mins

Cook time: 15 mins

Total time: 50 mins

Author: My Natural Family

Recipe type: Salad

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. Real Salt

FOR THE MARINADE:

  • ½ C. Cilantro
  • 2 Limes, juiced
  • 2 t. Coarse Real 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:

  1. Place all ingredients in a food processor or blender and blend together
  2. until the garlic is well chopped and ingredients have emulsified.
  3. Refrigerate dressing.

MAKE THE MARINADE:

  1. Using the same blender or processor that the vinaigrette was made in(you
  2. don't need to wash it out), place all ingredients for the marinade inside
  3. and puree until garlic is finely chopped. Pour ½ of the marinade into a
  4. bowl or Ziploc bag and add chicken to the marinade. Pour the other half of
  5. the marinade into another bag or bowl and add the sliced onion and peppers
  6. to it. Let marinate overnight or for several hours, if possible. You can
  7. also skip letting it marinade and use it immediately. It will still taste
  8. great!
  9. Prepare salad plates(or a large bowl) by placing lettuce, avocado sliced,
  10. and cherry tomatoes on each plate(or all together in a bowl.
  11. Heat a large sauté pan or wok to high. Add the vegetables(do not add the
  12. marinade) to the hot pan and cook quickly, tossing with tongs or a spatula
  13. until the veggies are still crisp, but golden brown in spots. Remove from
  14. pan and keep warm.
  15. In the same pan on high heat, add the chicken and marinade to the pan and
  16. cook for 2-3 minutes, or until chicken is fully cooked and slightly
  17. caramelized. Toss with the vegetables.
  18. Top salads with the hot chicken and vegetables. Drizzle with the cilantro
  19. lime vinaigrette.

This delicious recipe is from www.mynaturalfamily.com! Check them out for more great recipes!

Posted on April 19, 2016 .