Chicken Fajita Salad

Chicken Fajita Salad
Chicken Fajita Salad

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 6

    tbsp. veggie oil, divided

  • 1/2

    c. lime juice

  • 2

    Tbsp. minced fresh parsley

  • 2

    garlic cloves, minced

  • 1

    tsp. ground cumin

  • 1

    tsp. dried oregano

  • 1-1/4

    lbs. boneless skinless chicken breasts, cubed

  • 1

    c. sliced green onions

  • 1

    medium sweet red pepper, julienned

  • 1

    can (4 oz.) chopped green chilies, drained

  • 1

    c. chopped pecans, toasted

  • Shredded lettuce

  • 2

    medium tomatoes, cut into wedges

  • 1

    medium ripe avocado, peeled and sliced

Directions

In a bowl, combine 4 Tbsp. oil, lime juice, parsley, garlic cumin and oregano. Pour half into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for 1 hour or overnight. Cover and refrigerate remaining marinade. Drain and discard marinade from chicken. In a large skillet, saute onions in remaining oil for 2 minutes or until chicken just begins to brown. Add the red pepper, chilies and reserved marinade; stir-fry for 2 minutes. Stir in pecans. Place lettuce on individual plates; top with chicken mixture, tomatoes and avocado.

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