Fajita salad with creamy cilantro-lime dressing

1 Servings

Ingredients

Quantity Ingredient
1 tablespoon Olive oil
1 teaspoon Ground cumin
1 teaspoon Paprika
1 teaspoon Chili powder
½ teaspoon Salt
¼ teaspoon Pepper
1 pounds Chicken breasts without skin; boned, cut in strips
Cooking spray
6 cups Lettuce; shredded
1⅓ cup Green bell pepper; thinly sliced rings
1 large Tomato; cut in 8 wedges
1 cup Red onion; thinly sliced
1 can (16oz) pinto beans; rinsed and drained
½ cup Monterey jack cheese; shredded
2 tablespoons Ripe olives; sliced
CREAMY CILANTRO-LIME DRESSING:
½ cup Sour cream; light
½ cup Mayonnaise; light
⅓ cup Milk; skim
3 tablespoons Lime juice
2 tablespoons Fresh cilantro; chopped
1 tablespoon Balsamic vinegar
2 Cloves garlic; minced

Directions

For Fajita Salad: Combine first 6 ingredients; stir well. Add chicken; toss to coat. Coat a large nonstick skillet with cooking spray; place over medium heat until hot. Add chicken mixture; sauté 8 minutes or until chicken is done. Set aside.

Divide lettuce, bell pepper, tomato, onion, beans, chicken, cheese and olives evenly among 4 plates; drizzle with creamy dressing.

For Creamy Cilantro-Lime Dressing: Combine last 7 ingredients, stir well with whisk. Cover and chill 1 hour.

Posted to EAT-L Digest by Perry Greene <palgreen@...> on Dec 22, 1997

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