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Sizzling Hot Fajita Salad




Source of Recipe


pillsbury


Recipe Introduction



Prep Time: 25 Minutes


List of Ingredients




Dressing
1/3 cup nonfat sour cream
2 tablespoons oil
1 teaspoon lime juice
1/2 teaspoon sugar
1/2 teaspoon cumin
Salad
3 (4-oz.) pkg. refrigerated mesquite-seasoned boneless skinless chicken breast fillet, cut into bite-sized strips
2 medium onions, cut into thin wedges
1 red or green bell pepper, cut into small pieces
1/2 cup Old El Paso® Salsa
4 cups torn romaine lettuce




Recipe



1. In small bowl, combine all dressing ingredients; blend well. Set aside.
2. Spray 12-inch nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add chicken; cook 2 minutes or until chicken is no longer pink and lightly browned, stirring frequently. Add onions and bell pepper; cover and cook 2 minutes.
3. Add salsa; cook an additional 3 to 5 minutes or until vegetables are crisp-tender, stirring constantly.
4. To serve, arrange lettuce on individual dinner plates. Top each with hot chicken mixture. Spoon dressing over salad.

4 servings



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NUTRITION INFORMATION PER SERVING:
SERVING SIZE: 1/4 of Recipe
Calories 220 Calories from Fat 80

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% DAILY VALUE
Total Fat 9 g 14 %
Saturated 2 g 10 %
Cholesterol 45 mg 15 %
Sodium 800 mg 33 %
Total Carbohydrate 16 g 5 %
Dietary Fiber 2 g 8 %
Sugars 10 g
Protein 19 g

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Vitamin A 60 % Vitamin C 60 %
Calcium 6 % Iron 6 %

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DIETARY EXCHANGES: 1/2 Fruit, 1 Vegetable, 2 1/2 Very Lean Meat, 1 1/2 Fat
OR 1/2 Carbohydrate, 1 Vegetable, 2 1/2 Very Lean Meat, 1 1/2 Fat