For the marinade:-Lime juice-Lime zest-Orange juice-Olive oil-Chopped cilantro-Minced garlic-Honey-Fajita seasoning-Smoked paprika-Red pepper flakes-SaltFor the dressing:-Honey-Sour cream-Mayo-Cilantro-Lime juice-Salt
Here's What You Need
For the salad:-Chicken breasts-Sliced and deseeded Red bell pepper-Sliced and deseeded yellow bell pepper-Sliced and deseeded Green bell pepper-Sliced red onion-Sliced avocados-Romaine lettuceFor garnish:-Chopped cilantro leaves
First, whisk the marinade ingredients in a large shallow bowl and add chicken breasts. Poke holes in them with a fork, cover, and marinate for 1 to 2 hours in the fridge.
Now, mix all the dressing ingredients in a food processor until blended. Transfer to a mason jar and chill until ready to use.
Then, grill chicken on hot oiled grill at medium high heat until golden brown. Then, oil the grill again and cook the veggies until they are soft but a little crispy.
Last, cut chicken into strips and arrange lettuce on plates. Place chicken on top and then add the veggies and avocado slices. Drizzle with dressing and serve with cilantro leaves.