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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; sauté 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