Instructions: 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.

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