Chicken Fajita Salad
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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.
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