Title: Fajita Salad with Creamy Cilantro-Lime Sauce
Categories: None
Yield: 4 Servings

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

~-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 on Apr
12, 1998