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Category: Salads - Poultry
Prep Time: Cook Time: Total Time:
2 tbsp cooking oil, divided
1/4 cup lime juice
1 garlic clove, minced
1/2 tsp ground cumin
1/2 tsp oregano
1 lb boneless skinless chicken breasts, cut into thin strips
1 onion, cut into thin wedges
1 sweet red pepper, cut into thin strips
1 (7 oz) can chopped green chilies, drained
1 cup whole almonds, drained
Shredded lettuce
3 tomatoes, cut into wedges
1 avocado, sliced
Combine 1 tbsp 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. Serves 4-6
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CHICKEN FAJITA SALAD
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Category: Salads - Poultry
Prep Time: Cook Time: Total Time:
2 tbsp cooking oil, divided
1/4 cup lime juice
1 garlic clove, minced
1/2 tsp ground cumin
1/2 tsp oregano
1 lb boneless skinless chicken breasts, cut into thin strips
1 onion, cut into thin wedges
1 sweet red pepper, cut into thin strips
1 (7 oz) can chopped green chilies, drained
1 cup whole almonds, drained
Shredded lettuce
3 tomatoes, cut into wedges
1 avocado, sliced
Combine 1 tbsp 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. Serves 4-6
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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