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Chicken Fajita Salad

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

Printed from tasteofhome.com Oct 13, 2008

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Chicken Fajita Salad cont.

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.