Name: Chicken Fajita Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 servings
Cuisine: North America, Mexican
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

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

Instructions

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.