Paleo Cilantro Lime Fajita Salad with Honey Lime Vinaigrette Recipe


Honey Lime Vinaigrette
• 2 limes juiced
• 2/3 cup cilantro
• 2 garlic clove
• 2 tbsp honey
• 1/2 cup light olive oil
• 2 tbsp white vinegar
• 1 tsp salt

Chicken Marinade
• 1/2 cup cilantro
• 2 limes juiced
• 2 tsp coarse salt
• 2 Garlic Cloves
• 1 tsp cumin
• 1 tsp chili powder
• 1/4 cup olive oil

Sizzling Fajita 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
• 3/4 cup cherry tomatoes halved


Honey Lime Vinaigrette
1. Place all ingredients in a food processor or blender and blend together until the garlic is well chopped and ingredients have emulsified.
2. Refrigerate dressing.
Chicken Marinade
1. Using the same blender or processor, place all ingredients for the marinade inside and puree until garlic is finely chopped.
2. Pour 1/2 of the marinade into a bowl and add chicken to the marinade.
3. Pour the other half of the marinade into another bowl and add the sliced onion and peppers to it.
4. Let the chicken marinate overnight or for several hours.

Sizzling Fajita Salad
1. Prepare salad by placing lettuce, avocado sliced, and cherry tomatoes all together in a bowl.
2. Heat a large sauté pan or wok to high.
3. 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.
4. Remove from pan and keep warm.
5. In the same pan on high heat, add the chicken and marinade and cook for 2-3 minutes, or until chicken is fully cooked and slightly caramelized.
6. Toss with the vegetables.
7. Top salads with the hot chicken and vegetables.
8. Drizzle with the cilantro lime vinaigrette.



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