Chicken Fajita Salad

• 6 Tbsp. vegetable oil, divided
• 1/2 c. lime juice
• 2 Tbsp. minced parsley
• 2 garlic cloves, minced
• 1 tsp. ground cumin
• 1 tsp. dried oregano
• 1 1/4 lb. boneless chicken breasts, diced
• 1 c. sliced green onions
• 1 medium red sweet pepper, diced
• 1 small can green chilies, drained
• 1 c. chopped pecans or almonds
• shredded lettuce
• tomato wedges
• 1 ripe avocado, peeled and sliced

1. In a bowl, combine 4 tablespoons oil, lime juice, parsley, garlic, cumin and oregano. Pour 1/2 into a large resealable plastic bag.
2. Add the chicken and seal the bag; turn to coat chicken. Refrigerate for several hours or overnight. Cover and refrigerate remaining marinade. Drain and discard marinade from chicken.

vegetable oil, lime juice, parsley, garlic, ground cumin, oregano, chicken breasts, green onions, red sweet pepper, green chilies, pecans, shredded lettuce, tomato wedges, avocado

Taken from www.cookbooks.com/Recipe-Details.aspx?id=21872 (may not work)