| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy | Sami | 1 | Servings | |
INGREDIENTS
| 1 | tb | Olive oil |
| 1 | ts | Ground cumin |
| 1 | ts | Paprika |
| 1 | ts | Chili powder |
| 1/2 | ts | Salt |
| 1/4 | ts | Pepper |
| 1 | lb | Chicken breasts without skin; boned, cut in strips |
| Cooking spray | ||
| 6 | c | Lettuce; shredded |
| 1 1/3 | c | Green bell pepper; thinly sliced rings |
| 1 | lg | Tomato; cut in 8 wedges |
| 1 | c | Red onion; thinly sliced |
| 1 | cn | (16oz) pinto beans; rinsed and drained |
| 1/2 | c | Monterey jack cheese; shredded |
| 2 | tb | Ripe olives; sliced |
| CREAMY CILANTRO-LIME DRESSING: | ||
| 1/2 | c | Sour cream; light |
| 1/2 | c | Mayonnaise; light |
| 1/3 | c | Milk; skim |
| 3 | tb | Lime juice |
| 2 | tb | Fresh cilantro; chopped |
| 1 | tb | Balsamic vinegar |
| 2 | Cloves garlic; minced |
INSTRUCTIONS
For Fajita Salad: Combine first 6 ingredients; stir well. Add chicken; toss to coat. Coat a large nonstick skillet with cooking spray; place over medium heat until hot. Add chicken mixture; sauté 8 minutes or until chicken is done. Set aside. Divide lettuce, bell pepper, tomato, onion, beans, chicken, cheese and olives evenly among 4 plates; drizzle with creamy dressing. For Creamy Cilantro-Lime Dressing: Combine last 7 ingredients, stir well with whisk. Cover and chill 1 hour. Posted to EAT-L Digest by Perry Greene <[email protected]> on Dec 22, 1997
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