Fajita Salad with Creamy Cilantro-Lime Sauce Recipe

ingredients

1 tablespoon olive oil
1 teaspoon 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
non-stick cooking spray
6 cups shredded romaine lettuce
1 1/3 cup thinly sliced green bell pepper rings
1 cup sliced red onion, separated into rings
1/2 cup shredded reduced-fat Monterey jack cheese
2 tablespoons sliced ripe olives
1 can (15 ounce size) 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 cloves garlic, minced

directions

Combine first 6 ingredients in a medium bowl. Add chicken and toss to coat.

Place a large nonstick skillet coated with cooking spray over medium heat until hot. Add chicken mixture and saute for 8 minutes or until chicken is done. Set aside.

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

For Creamy Cilantro-Lime Sauce: Combine all ingredients and stir well with a whisk. Cover sauce and chill.

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