Cilantro-Lime Dressing
"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!"
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 12
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains honey
dairy free
pescatarian
- 1/4 cup lime juice
- 1 clove garlic
- 1/4 cup packed cilantro leaves
- 1/3 cup honey
- 2 teaspoons balsamic vinegar
- 1/2 teaspoon salt or to taste
- 1/2 cup extra-virgin olive oil
- 1 jalapeno pepper seeded and coarsely chopped
- 3/4 teaspoon minced fresh ginger root
- Carbohydrate 4.66119000548434 g
- Cholesterol 0 mg
- Fat 9.01284585920556 g
- Fiber 0.0709999995248465 g
- Protein 0.0818783333783123 g
- Saturated Fat 1.24421750357233 g
- Serving Size 1 1 serving (21g)
- Sodium 97.6498333342191 mg
- Sugar 4.59019000595949 g
- Trans Fat 0.248315417369157 g
- Calories 97 calories
Directions 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.
