Chicken Fajita Salad

• 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 chiles
• 1 cup unblanched almonds, toasted
• 3 cups shredded lettuce
• 3 medium tomatoes, cut into wedges
• 1 medium ripe avocado, peeled and sliced

1. In a small bowl, combine 2 tablespoons oil, lime juice, garlic, cumin and oregano. Pour half in a large bowl or dish; add chicken and turn to coat. Marinate for at least 30 minutes. Cover and refrigerate remaining marinade.
2. In a large skillet, heat remaining oil on medium-high. Saute onion for 2-3 minutes or until crisp-tender.
3. Drain chicken, discarding marinade. Add chicken to skillet; stir-fry until meat is no longer pink. Add the red pepper, chiles and reserved marinade; cook 2 minutes or until heated through. Stir in almonds. Serve immediately over shredded lettuce; top with tomatoes and avocado.

canola oil, lime juice, garlic, ground cumin, oregano, chicken breasts, onion, sweet red pepper, green chiles, unblanched almonds, shredded lettuce, tomatoes, avocado

Taken from www.tasteofhome.com/recipes/chicken-fajita-salad/ (may not work)