Chicken Fajita Salad

By murphyallison3

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

Details

Servings 4

Preparation

Step 1

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.