Ingredients
6 tablespoons vegetable oil, divided1/2 cup lime juice2 tablespoons minced fresh parsley2 garlic cloves, minced1 teaspoon ground cumin1 teaspoon dried oregano1-1/4 pounds boneless skinless chicken breasts, cut into 1-inch pieces1 cup sliced green onions1 medium sweet red pepper, julienned1 can (4 ounces) chopped green chilies, drained1 cup chopped pecans, toastedShredded lettuce2 medium tomatoes, cut into wedges1 medium ripe avocado, peeled and slicedTortillas, warmed, optional
Preparation
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.
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.
Place lettuce on individual plates; top with chicken mixture, tomatoes and avocado. Serve with tortillas if desired.
