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Chicken Almond Fajitas Salad
4 Servings
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Chicken Almond Fajitas Salad Ingredients
1 tb
Vegetable oil
6 c Shredded iceberg
lettuce
;
12 oz Skinless boneless
chicken
2 md
Tomato
es; cut into wedges
2 md
Bell pepper
s; red and/or
1 sm
Red onion
; sliced and
1 tb
Lime juice
1 c
Jicama
slices OR radish
1 ts
Chili powder
1 c Prepared
tomato
salsa
Salt and
pepper
; to taste
Lowfat
sour cream
; optional
1/3 c Sliced
almond
s; toasted *
Instructions for Chicken Almond Fajitas Salad
Heat oil in large nonstick skillet over high heat. Add chicken; toss 3 minutes. Add bell peppers to skillet; saute about 7 minutes, tossing often until peppers are crisp-tender and juices run clear when chicken is pierced with a knife. Remove from heat; mix in lime juice and chili powder. Season with salt and pepper. Mix in almonds. To assemble salads, line four serving plates with lettuce, then top with chicken mixture, dividing equally. Surround with tomatoes, onion and jicama. Accompany with salsa and sour cream. Servings: 4 * To toast almonds, spread in an ungreased baking pan. Place in 350 degree oven and bake 5 to 10 minutes or until almonds are light brown; stir once or twice to ensure even browning. Note that almonds will continue to brown slightly after removing from oven. (PER PORTION: 283 Calories; 11 g Fat; 72 mg Cholesterol; 368 mg Sodium; 16 g Carbohydrate; 5 g Fiber; 30 g Protein.) See http://www.almondsarein.com/ >Hanneman/Buster/MasterCook 1998/Ap Recipe by: Almond Board of California Posted to MC-Recipe Digest by KitPATh
on Apr 08, 1998
Main Ingredient:
Chicken
Cuisine:
Uncategorized
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Ingredient Insight - look inside this recipe
Almond
Bell Pepper
Chicken
Chili Powder
Jicama
Lettuce
Lime Juice
Red Onion
Sour cream
Tomato
Vegetable oil
Almonds
Main dishes
Fajitas
Chicken
Sour cream
Cream
Bell pepper
Onion
Red Onion
Tomato
Lettuce
Lime
Dinner
Lunch
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