Chicken Almond Fajitas Salad Recipe
Here’s another recipe perfect for those hot Summer days we have coming up here in Australia, enjoy!
Free Recipe Chicken Almond Fajitas Salad
Recipe Preparation: cooking & baking
Recipe Serves: 4
Ingredients for Chicken Almond Fajitas Salad Recipe
1 tb Vegetable oil
12 oz Skinless boneless chicken breast halves; cut into ½” strips
2 med capsicums; red and/or green, seeded and cut into ½” strips
1 tb Lime juice
1 ts Chilli powder
Salt and pepper; to taste
1/3 c Sliced almonds; toasted *
6 c Shredded iceberg lettuce; lightly packed
2 med Tomatoes; cut into wedges
1 sm Red onion; sliced and separated into rings
1 c Jicama slices OR radish slices
1 c Prepared tomato salsa
Low fat sour cream; optional
Chicken Almond Fajitas Salad Preparation
Heat oil in a large non-stick skillet over high heat. Add chicken; toss 3 minutes.
Add capsicums to skillet; saute about 7 minutes, tossing often until capsicums are crisp-tender and juices run clear when chicken is pierced with a knife.
Remove from heat; mix in lime juice and chilli 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 350F 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.)
December 14th, 2008 at 6:02 pm
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July 19th, 2009 at 10:13 pm
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