Fajita Salad With Creamy Cilantro-lime Sauce

Prep Time: 20 Minutes

Cook Time: 10 Minutes

Ready In: 30 Minutes

Servings: 4

Great for summer salad recipe from Cooking Light

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 lb boneless skinless chicken breast, cut into thin strips

cooking spray

6 cups shredded romaine lettuce

1 1/3 cups thinly sliced green pepper rings

1 cup sliced red onion, separated into rings

1/2 cup shredded reduced-fat monterey jack cheese (2 ounces)

2 tablespoons sliced ripe olives

1 (15 ounce) can pinto beans, rinsed and drained

1 medium tomato, cut into 8 wedges

1/2 cup nonfat 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

Directions:

1. Combine all ingredients for Cilantro-Lime sauce, and stir well with a whisk. Cover sauce, and chill.
2. Combine first 6 ingredients olive oil to black pepper 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.
3. Divide lettuce and next 6 ingredients (lettuce through tomato) among 4 bowls; top with chicken mixture. Serve with Creamy Cilantro-Lime Sauce.

By RecipeOfHealth.com