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Provide Honey Lime vinaigrette.
Use Limes juiced.
Provide Cilantro.
Prepare Garlic.
You need Honey.
Prepare Light olive oil.
You need White vinegar.
You need to prepare Salt.
You need Chicken Marinade.
Prepare Cilantro.
You need Limes juiced.
You need Salt.
Provide Garlic.
You need to prepare Cumin (comino).
Use Chili powder.
Provide Olive oil.
You need to prepare Fajita Salad.
Provide Chicken breast (cut into stripes).
Provide large Yellow onion (peeled and sliced).
You need to prepare large Yellow bell pepper (seeds removed and sliced).
Prepare Romaine lettuce (chopped).
You need Avocado (sliced).
Provide Cherry tomatoes.

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Place all ingredients for Honey Lime vinaigrette in blender and blend together until everything is well blended. Then refrigerate..
Using same blender (don't need to wash out), place all ingredients for marinade in blender and purée..
Pour 1/2 marinade into ziplock bag and add chicken to marinade.
Pour other 1/2 of marinade in ziplock bag and add sliced bell pepper and onion..
Let them marinade overnight or for several hours..
Prepare salad by placing lettuce, avocado sliced, and cherry tomatoes on each plates..
Heat a large sauté pan on high. Add onion and bell pepper (not the marinade) to hot pan and cook quickly until the veggies are still crisp but golden brown in spots. Remove from pan and keep warm..
In same pan add chicken and marinade and cook until chicken is no longer pink, and slightly caramelized. Then toss in onion and bell pepper..
Top salads with chicken mix. And drizzle with the cilantro lime vinaigrette..

For the Vinaigrette: In a blender combine lime juice, honey, rice vinegar, cilantro, garlic, salt and pepper and pulse mixture until cilantro has been finely chopped. It consists of fresh lime juice, fresh orange juice, garlic, shallots, honey, and cilantro. The key to this salad dressing is to use fresh citrus juice. Chopped Mexican salad with roasted peppers, corn, beans, and avocado, tossed in the most amazing cilantro lime dressing. So good as a side to grilled.

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