"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Chicken Fajita Salad Recipe

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This recipe for Chicken Fajita Salad, by , is from New Gloucester Fire Rescue Family Cookbook 2010, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Vicki Lund
Added: Saturday, August 1, 2009

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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