| 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 <[email protected]> on Apr 12, 1998
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