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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 1 |
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After having a delicious TGI Friday's grilled chicken salad, I was determined to figure out the Cilantro-Lime salad dressing served with it. This is what I came up with. Delicious for a quick summery dinner. Grilled boneless chicken breasts served over a hearty green salad, and this dressing, voila! Ingredients:
1 jalapeno pepper, seeded and coarsely chopped |
1 clove garlic |
3/4 teaspoon minced fresh ginger root |
1/4 cup lime juice |
1/3 cup honey |
2 teaspoons balsamic vinegar |
1/2 teaspoon salt, or to taste |
1/4 cup packed cilantro leaves |
1/2 cup extra-virgin olive oil |
Directions:
1. Place the jalapeno pepper, garlic clove, and ginger into a food processor or blender; pulse until the jalapeno and garlic are finely chopped. Pour in the lime juice, honey, balsamic vinegar, and salt, add the cilantro leaves; pulse a few times to blend. Turn the food processor or blender on, and slowly drizzle in the olive oil until incorporated into the dressing. Season to taste with salt before serving.
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