member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Terry Ward      

    Fajita Salad with Creamy Cilantro-Lime Sauce

    Source of Recipe


    Cooking Light, August 1997


    List of Ingredients


    • 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:
    • 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


    Instructions


    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; saut 8 minutes or until chicken is done. Set aside.

    2. To Make Creamy Cilantro-Lime Sauce: Combine all ingredients, and stir well with a whisk. Cover sauce, and chill.

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

    4. Servings: 4



 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |