CATEGORY |
CUISINE |
TAG |
YIELD |
Meats, Grains, Dairy |
Sami |
|
1 |
Servings |
INGREDIENTS
1 |
T |
Olive oil |
1 |
t |
Ground cumin |
1 |
t |
Paprika |
1 |
t |
Chili powder |
1/2 |
t |
Salt |
1/4 |
t |
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 |
|
Tomato, cut in 8 wedges |
1 |
c |
Red onion, thinly sliced |
1 |
|
16oz pinto beans rinsed |
|
|
and drained |
1/2 |
c |
Monterey jack cheese |
|
|
shredded |
2 |
T |
Ripe olives, sliced |
|
|
CREAMY CILANTRO-LIME |
1/2 |
c |
Sour cream, light |
1/2 |
c |
Mayonnaise, light |
1/3 |
c |
Milk, skim |
3 |
T |
Lime juice |
2 |
T |
Fresh cilantro, chopped |
1 |
T |
Balsamic vinegar |
2 |
|
Cloves garlic, minced |
INSTRUCTIONS
DRESSING:
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 <palgreen@HIWAAY.NET> on
Dec 22, 1997
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