Chicken Fajita Salad
TOTAL TIME: Prep/Total Time: 30 min. + marinating
YIELD: 6 servings.
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 chicken fajita salad. I'm happy to share it! —Lois Proudfit, Eugene, Oregon
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 chiles
-
1 cup unblanched almonds, toasted
-
3 cups shredded lettuce
-
3 medium tomatoes, cut into wedges
-
1 medium ripe avocado, peeled and sliced
Directions
-
1.
In a small bowl, combine 2 tablespoons oil, lime juice, garlic, cumin and oregano. Pour half in a large bowl or dish; add chicken 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 chicken, discarding marinade. Add chicken to skillet; stir-fry until meat is no longer pink. Add the red pepper, chiles and reserved marinade; cook 2 minutes or until heated through. Stir in almonds. Serve immediately over shredded lettuce; top with tomatoes and avocado.
Nutrition Facts
1-1/2 cups: 372 calories, 26g fat (3g saturated fat), 42mg cholesterol, 203mg sodium, 16g carbohydrate (5g sugars, 6g fiber), 22g protein.
© 2024 RDA Enthusiast Brands, LLC