Fajita salad with creamy cilantro-lime sauce

4 Servings

Ingredients

Quantity Ingredient
1 tablespoon Olive oil
1 teaspoon Ground cumin
1 teaspoon Paprika
1 teaspoon Chili powder
½ teaspoon Salt
¼ teaspoon Black pepper
1 pounds Skinned; boned chicken breast, cut into thin strips
Cooking spray
6 cups Shredded romaine lettuce
1⅓ cup Thinly sliced green bell pepper rings
1 cup Sliced red onion; separated into rings
½ cup (2 ounces) shredded reduced-fat Monterey Jack cheese
2 tablespoons Sliced ripe olives
1 can (15-ounce) pinto beans; rinsed and drained
1 medium Tomato; cut into 8 wedges
Creamy Cilantro-Lime Sauce

Directions

~-Louis F. deLaunay, Grapevine, Texas 1. Combine first 6 ingredients in a medium bowl. Add chicken; toss to coat.

Place a large nonstick skillet coated with cooking spray over medium heat until hot. Add chicken mixture; saute 8 minutes or until chicken is done.

Set aside.

2. Divide lettuce and next 6 ingredients (lettuce through tomato) among 4 bowls; top with chicken mixture. Serve with Creamy Cilantro-Lime Sauce.

Yield: 4 servings (serving size: 1 serving salad, 3 ounces chicken, and ⅓ cup sauce).

Nutritional Information: CALORIES 520 (38% from fat); FAT 21.9g (sat 6g, mono 6.8g, poly 6g); PROTEIN 3.6g; CARB 34.7g; FIBER 6.6g; CHOL 101mg; IRON 5.4mg; SODIUM 1,061mg; CALC 360mg SOURCE: Cooking Light YEAR: 1997 ISSUE: August PAGE: 76 Posted to EAT-LF Digest by Katherine Rodman <levya@...> on Apr 12, 1998

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