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Fajita Salad With Creamy Cilantro-lime Sauce
Recipe By :Louis F. deLaunay, Grapevine, Texas
Serving Size : 4 Preparation Time :0:00
Categories : August ‘97 Poultry Salads
Amount Measure Ingredient -- Preparation Method
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1 tablespoon olive oil
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 pound skinned, boned chicken breast -- cut into thin
strips
Cooking spray
6 cups shredded romaine lettuce
1 1/3 cups thinly sliced green bell pepper rings
1 cup sliced red onion -- separated into
rings
1/2 cup (2 ounces) shredded reduced-fat Monterey
Jack cheese
2 tablespoons sliced ripe olives
1 (15-ounce) can pinto beans -- rinsed and drained
1 medium tomato -- cut into 8 wedges
Creamy Cilantro-Lime Sauce
CREAMY CILANTRO-LIME SAUCE
1/2 cup fat-free sour cream
1/2 cup light mayonnaise
1/3 cup skim milk
3 tablespoons lime juice
2 tablespoons chopped fresh cilantro
1 tablespoon balsamic vinegar
2 large garlic cloves -- minced
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; sauté 8 minutes or until chicken is done.
Set aside.
Divide lettuce and next 6 ingredients (lettuce through tomato) among 4
bowls; top with chicken mixture. Serve with Creamy Cilantro-Lime Sauce.
Serving Size: 1 serving salad, 3 ounces chicken, and 1/3 cup sauce
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