"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!"
Prep: 30 mins
Cook: 30 mins
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
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1Place 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.
Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.