I love fajita salads, I’d also put this in a wrap and roll it up!! Kiddo friendly too!!

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:

  • 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 2-3 minutes or until crisp-tender.
  • Drain and discard marinade. 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. Yield: 4-6 servings. Serve in a whole wheat tortilia.