Chicken Fajita Salad


2 tbsp. cooking oil, divided
1/4 c. lime juice
1 garlic clove, minced
1/2 tsp. ground cumin
1/2 tsp. oregano
1 lb. boneless skinless chicken breasts, cut into thin strips
1 onion, cut into thin wedges
1 sweet red pepper, cut into thin strips
1 can (7 oz.) chopped green chilies, drained
1 c. whole almonds, drained
Shredded lettuce
3 tomatoes, cut into wedges
1 avocado, sliced


Combine 1 tablespoon oil, lime juice, garlic, cumin and oregano. Toss with chicken; marinate at least 30 minutes. Meanwhile, in a skillet, heat remaining oil on medium-high. Sauté onion 2 minutes. Drain chicken, reserving marinade. Add chicken to skillet; stir-fry until it begins to brown. Add red pepper, chilies and marinade; cook 2 minutes. Stir in almonds. Serve immediately over shredded lettuce and top with tomatoes and avocado. Yields: 4-6 servings.


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