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:
Place all ingredients in a food processor or blender and blend together until the garlic is well chopped and ingredients have emulsified.
Refrigerate dressing.
MAKE THE MARINADE:
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.
