Sizzling Cilantro Lime Fajita Salad with Honey Lime Vinaigrette

• Gluten free
• Paleo

• Meat

  • 4 Chicken breasts, boneless skinless
  • 2 heads Romaine hearts

• Produce

  • 1 Avocado
  • 3/4 cup Cherry tomatoes
  • 1 1/4 cup Coriander
  • 4 Cloves Garlic
  • 4 Lime
  • 1 Yellow bell pepper, Large
  • 1 Yellow onion, large

• Condiments

  • 2 tbsp Honey

• Baking & Spices

  • 1 tsp Chili powder
  • 1 tsp Salt, Real
  • 2 tsp Salt, Coarse Real

• Oils & Vinegars

  • 1/2 cup Olive oil, light
  • 1/4 cup Olive oil
  • 2 tbsp White vinegar

• Nuts & Seeds

  • 1 tsp Cumin

Found on mynaturalfamily.com

Description

Directions

• 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 dont need to wash it out), place all ingredients for the marinade inside and puree until garlic is finely chopped.  
• Pour 1/2 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.

Nutrition