Ingredients
4 tablespoons canola oil, divided1/2 cup lime juice2 garlic cloves, minced1 teaspoon ground cumin1 teaspoon dried oregano1 pound boneless skinless chicken breasts, cut into thin strips1 medium onion, cut into thin wedges1 medium sweet red pepper, cut into thin strips2 cans (4 ounces each) chopped green chiles1 cup unblanched almonds, toasted3 cups shredded lettuce3 medium tomatoes, cut into wedges1 medium ripe avocado, peeled and sliced
Preparation
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.
In a large skillet, heat remaining oil on medium-high. Saute onion for 2-3 minutes or until crisp-tender.
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.
