Chicken Fajita Salad Recipe

5 4 5
Chicken Fajita Salad Recipe
Chicken Fajita Salad Recipe photo by Taste of Home
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Chicken Fajita Salad Recipe

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5 4 5
Publisher Photo
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! —Lois Proudfit, Eugene, Oregon
MAKES:
4-6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4-6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 4 tablespoons canola oil, divided
  • 1/2 cup lime juice
  • 2 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 pound boneless skinless chicken breasts, cut into thin strips
  • 1 medium onion, cut into thin wedges
  • 1 medium sweet red pepper, cut into thin strips
  • 2 cans (4 ounces each) chopped green chilies
  • 1 cup unblanched almonds, toasted
  • Shredded lettuce
  • 3 medium tomatoes, cut into wedges
  • 1 medium ripe avocado, peeled and sliced

Directions

In a small bowl, combine 2 tablespoons oil, lime juice, garlic, cumin and oregano. Pour half in a large resealable plastic bag; add chicken. Seal bag and turn to coat. Marinate for at least 30 minutes. Cover and refrigerate remaining marinade.
In a large skillet, heat remaining oil on medium-high. Saute onion for 2-3 minutes or until crisp-tender.
Drain and discard marinade. Add chicken to skillet; stir-fry until meat is no longer pink. Add the red pepper, chilies and reserved marinade; cook 2 minutes or until heated through. Stir in almonds. Serve immediately over shredded lettuce; top with tomatoes and avocado. Yield: 4-6 servings.
Originally published as Chicken Fajita Salad in Country August/September 1991, p49

  • 4 tablespoons canola oil, divided
  • 1/2 cup lime juice
  • 2 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 pound boneless skinless chicken breasts, cut into thin strips
  • 1 medium onion, cut into thin wedges
  • 1 medium sweet red pepper, cut into thin strips
  • 2 cans (4 ounces each) chopped green chilies
  • 1 cup unblanched almonds, toasted
  • Shredded lettuce
  • 3 medium tomatoes, cut into wedges
  • 1 medium ripe avocado, peeled and sliced
  1. In a small bowl, combine 2 tablespoons oil, lime juice, garlic, cumin and oregano. Pour half in a large resealable plastic bag; add chicken. Seal bag and turn to coat. Marinate for at least 30 minutes. Cover and refrigerate remaining marinade.
  2. In a large skillet, heat remaining oil on medium-high. Saute onion for 2-3 minutes or until crisp-tender.
  3. Drain and discard marinade. Add chicken to skillet; stir-fry until meat is no longer pink. Add the red pepper, chilies and reserved marinade; cook 2 minutes or until heated through. Stir in almonds. Serve immediately over shredded lettuce; top with tomatoes and avocado. Yield: 4-6 servings.
Originally published as Chicken Fajita Salad in Country August/September 1991, p49

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Reviews forChicken Fajita Salad

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Leyla4 User ID: 6253696 14869
Reviewed Jul. 24, 2013

"Heaven on Earth!"

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daisey5 User ID: 146806 37159
Reviewed Sep. 4, 2012

"This was great. I used pre cooked chicken."

MY REVIEW
ElaineFarney User ID: 6251435 37157
Reviewed Dec. 7, 2011

"I use just the marinated chicken for fajitas--delicious!"

MY REVIEW
Trilby Yost User ID: 5195621 11247
Reviewed Jun. 12, 2010

"A long-time favorite that I have made so many times I had forgotten where I got the recipe. Glad to run across 'the original' again! For some reason I never got in the habit of including the toasted almonds, but it sounds good so I'll try it with them next time."

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