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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Chicken Fajita Salad Recipe

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This recipe for Chicken Fajita Salad is from New Gloucester Fire Rescue Family Cookbook 2010, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
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 chilies
1 cup unblanched almonds, toasted
Shredded lettuce
3 medium tomatoes, cut into wedges
1 medium ripe avocado, peeled and sliced
Directions:
Directions:
In a small bowl, combine 2 tablespoons 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 minutes or until crisp-tender.
Drain marinade from chicken. 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.
Number Of Servings:
Number Of Servings:
Yield: 4-6 servings
Personal Notes:
Personal Notes:
NGFR Auxiliary member & wife of FF Roger Lund.

 

 

 

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