El Chico Chicken Fajita Salad

El Chico Restaurant Copycat Recipe

2 tablespoons cooking oil, divided
1/4 cup lime juice
1 garlic clove, minced
1/2 teaspoon ground cumin
1/2 teaspoon oregano
1 pound boneless, skinless chicken breasts cut into thin strips
1 onion, cut into thin wedges
1 red bell pepper, cut into thin strips
1 (7 oz.) can chopped green chilies, drained
1 cup whole almonds, toasted
shredded lettuce
3 tomatoes, cut into wedges
1 avocado, sliced

Combine 1 tablespoon of oil with the lime juice, garlic, cumin and oregano.  Toss with the chicken and marinate for at least 30 minutes.

In a skillet, heat remaining oil on medium-high. Saute onion 2 minutes. Drain the chicken, reserving the marinade. Add the chicken to the skillet. Stir fry until it begins to brown.  Add in the red pepper, chilies and marinade; cook 2 minutes.  Stir in the almonds. Serve immediately over shredded lettuce and top with tomatoes and avocado.

No comments:

Post a Comment