- 2 tablespoons cooking oil, divided
- 1/4 cup lime juice
- 1 garlic clove, minced
- 1/2 teaspoon ground cumin
- 1/2 teaspoon oregano
- 1 pound boneless, skinless chicken breasts cut into thin strips
- 1 onion, cut into thin wedges
- 1 red bell pepper, cut into thin strips
- 1 (7 ounce) can chopped green chilies, drained
- 1 cup whole almonds, toasted
- Shredded lettuce
- 3 tomatoes, cut into wedges
- 1 avocado, sliced
- Combine 1 tablespoon oil, lime juice, garlic, cumin and oregano. Toss with chicken; marinate at least 30 minutes. Meanwhile, in a skillet, heat remaining oil on medium-high. Saute onion 2 minutes. Drain chicken, reserving marinade. Add chicken to skillet; stir-fry until it begins to brown. Add red pepper, chilies and marinade; cook 2 minutes. Stir in almonds. Serve immediately over shredded lettuce and top with tomatoes and avocado.