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Chicken Fajita Salad
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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
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.
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Printed from tasteofhome.com Oct 13, 2008Copyright Reiman Media Group, Inc © 2008 |