Recipe - Chicken Almond Fajitas Salad

1 tablespoon Vegetable oil
12 ounce 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 tablespoon Lime juice
1 teaspoon Chili powder
Salt and pepper; to taste
1/3 cup Sliced almonds; toasted *
6 cup Shredded iceberg lettuce;
lightly packed
2 md Tomatoes; cut into wedges
1 small Red onion; cut or sliced up and
separated into rings
1 cup Jicama slices OR radish
slices
1 cup 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 crisptender 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.