Chicken Fajita Salad

(Courtesy of Taste of Home)

Ingredients:
4 Tbsp. canola oil, divided
1/2 c. lime juice
2 garlic cloves, minced
1 tsp. ground cumin
1 tsp. dried oregano
1 lb. 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 oz. each) chopped green chilies
1 c. 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 Tbsp. 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.

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