Chicken Almond Fajitas Salad
Yield: 4 Servings

1 tbsp vegetable oil
12 oz skinless boneless chicken breast halves, cut into slices
2 medium bell peppers; red and/or green, seeded
1 tbsp lime juice
1 tsp chili powder
salt and pepper; to taste
1/3 cup sliced almonds; toasted *
6 cups shredded iceberg lettuce; lightly packed
2 medium tomatoes; cut into wedges
1 small red onion; sliced and separated into rings
1 cup Jicama slices or radish slices
1 cup prepared tomato salsa
low fat sour cream (optional)

Heat oil in large nonstick skillet over high heat. Add chicken; toss 3 minutes.

Add bell peppers to skillet; saute about 7 minutes, tossing often until peppers are crisp-tender and juices run clear when chicken is pierced with a knife.

Remove from heat; mix in lime juice and chili 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.

* To toast almonds, spread in an ungreased baking pan. Place in 350 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.

Servings: 4
Recipe Source: Almond Board of California