| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Grains |
|
|
4 |
Servings |
INGREDIENTS
| 1 |
T |
Olive oil |
| 1 |
t |
Ground cumin |
| 1 |
t |
Paprika |
| 1 |
t |
Chili powder |
| 1/2 |
t |
Salt |
| 1/4 |
t |
Black pepper |
| 1 |
lb |
Skinned, boned chicken |
|
|
breast cut into thin |
|
|
strips |
|
|
Cooking spray |
| 6 |
c |
Shredded romaine lettuce |
| 1 1/3 |
c |
Thinly sliced green bell |
|
|
pepper rings |
| 1 |
c |
Sliced red onion, separated |
|
|
into rings |
| 1/2 |
c |
2 ounces shredded |
|
|
reduced-fat Monterey Jack |
|
|
cheese |
| 2 |
T |
Sliced ripe olives |
| 1 |
|
15-ounce pinto beans |
|
|
rinsed and drained |
| 1 |
|
Tomato, cut into 8 wedges |
|
|
Creamy Cilantro-Lime Sauce |
INSTRUCTIONS
~-Louis F. deLaunay, Grapevine, Texas 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; saute 8 minutes or until chicken is done. Set aside. Divide
lettuce and next 6 ingredients (lettuce through tomato) among 4 bowls;
top with chicken mixture. Serve with Creamy Cilantro-Lime Sauce.
Yield: 4 servings (serving size: 1 serving salad, 3 ounces chicken,
and 1/3 cup sauce). Nutritional Information: CALORIES 520 (38% from
fat); FAT 21.9g (sat 6g, mono 6.8g, poly 6g); PROTEIN 3.6g; CARB
34.7g; FIBER 6.6g; CHOL 101mg; IRON 5.4mg; SODIUM 1,061mg; CALC 360mg
SOURCE: Cooking Light YEAR: 1997 ISSUE: August PAGE: 76 Posted to
EAT-LF Digest by Katherine Rodman <levya@mindspring.com> on Apr 12,
1998
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