| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Grains |
|
|
4 |
Servings |
INGREDIENTS
| 1 |
tb |
Olive oil |
| 1 |
ts |
Ground cumin |
| 1 |
ts |
Paprika |
| 1 |
ts |
Chili powder |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
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 |
tb |
Sliced ripe olives |
| 1 |
cn |
(15-ounce) pinto beans; rinsed and drained |
| 1 |
md |
Tomato; cut into 8 wedges |
|
|
Creamy Cilantro-Lime Sauce |
INSTRUCTIONS
~-Louis F. deLaunay, Grapevine, Texas
1. 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.
2. 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 <levya@mindspring.com> on Apr
12, 1998
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