Title: Chicken almond fajitas salad
 Categories: Almonds, Main dishes
      Yield: 4 Servings
 
      1 tb Vegetable oil
     12 oz Skinless boneless chicken
           -breast halves; cut into
           -1/2" strips
      2 md Bell peppers; red and/or
           -green, seeded and cut into
           -1/2" strips
      1 tb Lime juice
      1 ts Chili powder
           Salt and pepper; to taste
    1/3 c  Sliced almonds; toasted *
      6 c  Shredded iceberg lettuce;
           -lightly packed
      2 md 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
           Lowfat 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.
  
  Servings: 4
  
  * 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.
  
  (PER PORTION: 283 Calories; 11 g Fat; 72 mg Cholesterol; 368 mg
  Sodium; 16 g Carbohydrate; 5 g Fiber; 30 g Protein.)