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Chicken Fajita Salad

Chicken Fajita Salad
Living in the Southwest, I've learned to create all sorts of Mexican dishes. This nicely spiced salad is one of my favorites. It's a winner with my luncheon guests. They appreciate the change of pace from typical cold chicken salad.
4 ServingsPrep: 20 min. + marinating Cook: 10 min.

Ingredients

  • 6 tablespoons vegetable oil, divided
  • 1/2 cup lime juice
  • 2 tablespoons minced fresh parsley
  • 2 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1-1/4 pounds boneless skinless chicken breasts, cut into 1-inch pieces
  • 1 cup sliced green onions
  • 1 medium sweet red pepper, julienned
  • 1 can (4 ounces) chopped green chilies, drained
  • 1 cup chopped pecans, toasted
  • Shredded lettuce
  • 2 medium tomatoes, cut into wedges
  • 1 medium ripe California Avocado, peeled and sliced
  • Tortillas, warmed, optional

Directions

  • In a bowl, combine 4 tablespoons oil, lime juice, parsley, garlic,
  • cumin and oregano. Pour half into a large resealable plastic bag;
  • add the chicken. Seal bag and turn to coat; refrigerate for 1 hour
  • or overnight. Cover and refrigerate remaining marinade.
  • Drain and discard marinade from chicken. In a large skillet, saute
  • onions in remaining oil for 2 minutes. Add chicken; stir-fry for 2-3
© Taste of Home 2013

2 of 2

Chicken Fajita Salad (continued)

Directions (continued)

  • minutes or until chicken just begins to brown. Add the red pepper,
  • chilies and reserved marinade; stir-fry for 2 minutes. Stir in
  • pecans.
  • Place lettuce on individual plates; top with chicken mixture,
  • tomatoes and avocado. Serve with tortillas if desired. Yield: 4
  • servings.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
© Taste of Home 2013