Cilantro Lime Fajita Salad by Alice Hayes - Musely
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Cilantro Lime Fajita Salad

posted in Food & Drink > Recipes
05/12/2016
  • 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

  • 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.

  • 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.

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