| 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 <palgreen@HIWAAY.NET> on Dec 22,
1997
A Message from our Provider:
“When God ordains, He sustains.”