6 Tablespoons vegetable oil, divided
1/2 cup lime juice
2 Tablespoons minced fresh parsley
2 cloves of garlic, minced
1 teaspoon cumin
1 teaspoon dried oregano
1 1/4 pounds boneless, skinless chicken breasts, cut into 1- inch pieces
1 cup sliced green onions
1 medium sweet red pepper, julienned
1 can chopped green chilies, drained
1 cup chopped pecans, toasted
2 medium tomatoes, cut into wedges
1 medium ripe avocado, peeled and sliced
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 to the bag. Seal bag and turn the bag until the chicken is coated with marinade. Refrigerate chicken for 1 hour or over night. Cover the remaining marinade and refrigerate.
Drain and discard marinade from chicken.
In a large skillet, saute onion in 2 Tablespoons of cooking oil. Add chicken to skillet; stir-fry until chicken just starts to brown. Add the red peppers, chilies and leftover marinade; stir- fry for 2 minutes. Stir in pecans.
Put shredded lettuce on serving plates. Top lettuce with the cooked chicken mixture, tomatoes and avocado.