Chicken Fajita Salad - cooking recipe

Ingredients

6 Tbsp. vegetable oil, divided
1/2 c. lime juice
2 Tbsp. minced parsley
2 garlic cloves, minced
1 tsp. ground cumin
1 tsp. dried oregano
1 1/4 lb. boneless chicken breasts, diced
1 c. sliced green onions
1 medium red sweet pepper, diced
1 small can green chilies, drained
1 c. chopped pecans or almonds
shredded lettuce
tomato wedges
1 ripe avocado, peeled and sliced

Preparation

In a bowl, combine 4 tablespoons oil, lime juice, parsley, garlic, cumin and oregano. Pour 1/2 into a large resealable plastic bag.
Add the chicken and seal the bag; turn to coat chicken. Refrigerate for several hours or overnight. Cover and refrigerate remaining marinade. Drain and discard marinade from chicken.