Ingredients: 

• 4 tablespoons oil

• 1/2 cup lime juice

• 2 garlic clove; minced

• 1 teaspoon ground cumin

• 1 teaspoon dried oregano

• 1 lb chicken breast; cut into strips 1 onion; cut into wedges

• 1 sweet red pepper; cut into strips 2 - 4 oz cans chopped green chilies 1 cup unbalance almond

• 3 cups shredded lettuce

• 3 tomatoes, cut into wedges

• 1 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.