Chicken Fajita Salad
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This recipe came from Texas, which is famous for its Mexican food. I love to cook, even though it's just for me and my husband now. I invite our grown kids over a lot, and they just love this recipe. I'm happy to share it!
SERVINGS: 4-6
CATEGORY: Main Dish
METHOD: Other stovetop
TIME: Prep/Total Time: 30 min.
Ingredients:
- 2 tablespoons vegetable oil, divided
- 1/4 cup lime juice
- 1 garlic clove, minced
- 1/2 teaspoon ground cumin
- 1/2 teaspoon oregano
- 1 pound 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 ounces) chopped green chilies, drained
- 1 cup whole almonds, toasted
- Shredded lettuce
- 3 tomatoes, cut into wedges
- 1 avocado, sliced
Directions:
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. Saute 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. Yield: 4-6 servings.