Paleo Chicken Fajita Salad with Honey Lime Vinaigrette Recipe {Paleo, Clean Eating, Gluten-Free, Dairy-Free}

This takes a Paleo chicken fajita salad recipe to the next level. It is full of flavor and will keep you satisfied and content. This is a great salad for a fajita flavor without the tortilla. It can be modified to fit your taste easily as well. This works well for a whole meal since it has so many parts to it.

Ingredients

FOR THE VINAIGRETTE:

• 2 Limes (juiced)
• 2/3 cup Cilantro
• 2 Cloves Garlic
• 2 Tbl Honey
• 1/2 cup Light Olive Oil (do not use extra virgin because the flavor is too strong)
• 2 Tbl White Vinegar
• 1 tsp Real Salt

FOR THE MARINADE:

• 1/2 cup Cilantro
• 2 Limes (juiced)
• 2 tsp Real Salt
• 2 Cloves Garlic
• 1 tsp Cumin
• 1 tsp Chili Powder
• 1/4 cup Olive Oil

FOR THE SALAD:

• 4 Chicken Breasts (cut into strips)
• 1 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)

Instructions

MAKE THE 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.

MAKE THE MARINADE:

1. 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.  
2. Pour 1/2 of the marinade into a bowl or Ziploc bag and add chicken to the marinade.
3. Pour the other half of the marinade into another bag or bowl and add the sliced onion and peppers to it. 
4. 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!

FOR THE SALAD:

1. Prepare salad plates (or a large bowl) by placing lettuce, avocado sliced, and cherry tomatoes on each plate(or all together in a bowl.
2. 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.
3. 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.
4. Top salads with the hot chicken and vegetables. Drizzle with the cilantro lime vinaigrette.

Source mynaturalfamily.com

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