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