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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Living in the Southwest, I've learned to create all sorts of Mexican dishes. This nicely spiced salad is one of my favorites. It's a winner with my luncheon guests. They appreciate the change of pace from typical cold chicken salad. Ingredients:
6 tablespoons vegetable oil, divided |
1/2 cup lime juice |
2 tablespoons minced fresh parsley |
2 garlic cloves, minced |
1 teaspoon ground cumin |
1 teaspoon dried oregano |
1-1/4 pounds boneless skinless chicken breasts, cut into 1-inch pieces |
1 cup sliced green onions |
1 medium sweet red pepper, julienned |
1 can (4 ounces) chopped green chilies, drained |
1 cup chopped pecans, toasted |
shredded lettuce |
2 medium tomatoes, cut into wedges |
1 medium ripe avocado, peeled and sliced |
tortillas, warmed, optional |
Directions:
1. In a bowl, combine 4 tablespoons oil, lime juice, parsley, garlic, cumin and oregano. Pour half into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for 1 hour or overnight. Cover and refrigerate remaining marinade.
2. Drain and discard marinade from chicken. In a large skillet, saute onions in remaining oil for 2 minutes. Add chicken; stir-fry for 2-3 minutes or until chicken just begins to brown. Add the red pepper, chilies and reserved marinade; stir-fry for 2 minutes. Stir in pecans.
3. Place lettuce on individual plates; top with chicken mixture, tomatoes and avocado. Serve with tortillas if desired. Yield: 4 servings.
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