INGREDIENTS
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Serves 2
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12oz chicken breasts, cut into strips
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1/2 onion, thinly sliced
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1 zucchini, cut into sticks or 1 green bell pepper, sliced
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1 Tablespoon canola or vegetable oil, divided
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6 cups chopped romaine lettuce
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1 tomato, cut into wedges
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1/2 avocado, chopped
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For the marinade:
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juice of 1/2 lime
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1-1/2 Tablespoons olive oil
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1 garlic clove, crushed
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1/2 teaspoon salt
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1/4 teaspoon cumin
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1/4 teaspoon chili powder
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1/2 jalapaeno, seeded and minced
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2 Tablespoons chopped cilantro
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For the Cilantro-Lime Vinaigrette:
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juice of 1/2 lime
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1/4 cup cilantro
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2 Tablespoons canola or vegetabke oil
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1 Tablespoon red wine vinegar
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1 garlic clove
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salt & pepper
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