Thursday, January 29, 2015

fajita salad... 30 minutes plus marinating

I know it's a long list of ingredients, but don't be intimidated, a lot of it is the same stuff (limes, cilantro, etc.) used in different ways. This salad is well worth the effort!

the goods:

honey-lime vinaigrette:
2 limes, juiced
2/3 cup cilantro
2 garlic cloves
2 tablespoons honey
1/2 cup extra virgin olive oil
2 tablespoons white vinegar
1 teaspoon salt

1/2 cup cilantro
2 limes, juiced
2 teaspoons salt
2 garlic cloves
1 teaspoon cumin
1 teaspoon chili powder
1/4 cup olive oil

4 chicken breasts, cut into strips
1 yellow onion, peeled and sliced
1 yellow bell pepper, ribs and seeds removed, cut into strips
2-3 heads romaine heats, cut into bite-sized pieces
1 avocado, chopped
1 cup cherry tomatoes
cilantro leaves, for serving

Honey-lime vinaigrette: Place all ingredients in a food processor or blender and blend together until the garlic is well chopped and the ingredients have emulsified. Transfer to a small jar or bowl and refrigerate.
Marinade: Using the same processor or blender (you don't even need to clean it), place all ingredients for the marinade inside and puree until garlic is finely chopped. Pour half the marinade into a zip-top bag and add the chicken to the marinade. Refrigerate. Pour the other half of the marinade to another bag or bowl and add the sliced onion and peppers to it. Refrigerate. Let the chicken and peppers marinate for several hours, or using immediately is fine too.
Salad: In a large skillet over high heat, cook the onions and peppers (do not add the marinade). Toss with tongs until the veggies are soft and browned in spots. Remove from pan. In the same pan over high heat, add the chicken and marinade and cook for 2-3 minutes, or until chicken is fully cooked and slightly caramelized. Toss with the vegetables. Arrange plates with lettuce, chicken and peppers, avocado, tomato and cilantro leaves. Drizzle with dressing and enjoy!

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