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