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Fajita Salad With Creamy Cilantro-lime Dressing

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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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