Chile-Lime Salad Dressing
Zest and juice of 2 limes
1/4 cup red wine vinegar
1 tablespoon soy sauce
1 tablespoon honey
1/3 cup extra virgin olive oil
1 clove garlic, finely minced OR 1 teaspoon garlic powder
1/2 teaspoon red pepper flakes
1 teaspoon ground cumin
1/2 teaspoon salt
Combine all ingredients in a jar with a tight-fitting lid, shake until well combined.
Refrigerate and let flavors blend for at least 30 minutes, preferably 2 hours, before serving.
Bring a large pot of lightly salted water to a boil. Add fettuccine and cook for 8 to 10 minutes or until al dente.
Happy Labor day !
Rinse chicken and pat dry. Place in a shallow glass bowl and pour salad dressing over it. Cover and refrigerate for at least 3 hours.