This week's recipe for "Fajita Salad with Creamy Cilantro-Lime Sauce" came from Kim of What I Really Think. The original recipe called for chicken but I made it with shrimp because I had some that I needed to cook. It's a great salad.
I used the same spices on the shrimp along with a shake of cayenne, and also added some chopped pickled jalapeno to the Cilantro sauce (I like heat!). I roasted the onions, peppers, and tomatoes to make it more "fajita-like" and threw in some mushrooms too. Kim found the recipe in "Cooking Light" but it doesn't taste light or low calorie at all. The original recipe (made with chicken) is posted below. Thanks Kim!
Other Sunday Salad Sampler participants can be found here. Next up is Deborah's Wild Rice and Roasted Corn Salad.
Fajita Salad with Creamy Cilantro-Lime Sauce
1 tablespoon olive oil
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 pound skinned, boned chicken breast, cut into thin strips
Cooking spray
6 cups shredded romaine lettuce
1 1/3 cups thinly sliced green bell pepper rings
1 cup sliced red onion, separated into rings
1/2 cup (2 ounces) shredded reduced-fat Monterey Jack cheese
2 tablespoons sliced ripe olives
1 (15-ounce) can pinto beans, rinsed and drained
1 medium tomato, cut into 8 wedges
Creamy Cilantro-Lime Sauce
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; sauté 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)
CALORIES 520 (38% from fat); FAT 21.9g (sat 6g,mono 6.8g,poly 6g); IRON 5.4mg; CHOLESTEROL 101mg; CALCIUM 360mg; CARBOHYDRATE 34.7g; SODIUM 1061mg; PROTEIN 3.6g; FIBER 6.6g
Creamy Cilantro-Lime Sauce
1/2 cup fat-free sour cream
1/2 cup light mayonnaise
1/3 cup skim milk
3 tablespoons lime juice
2 tablespoons chopped fresh cilantro
1 tablespoon balsamic vinegar
2 large garlic cloves, minced
Combine all ingredients, and stir well with a whisk. Cover sauce, and chill.
Yield: 1 1/3 cups (serving size: 1/3 cup)
CALORIES 113 (65% from fat); FAT 8.1g (sat 1.2g,mono 2.4g,poly 4.2g); IRON 0.2mg; CHOLESTEROL 10mg; CALCIUM 32mg; CARBOHYDRATE 6.6g; SODIUM 254mg; PROTEIN 3.2g; FIBER 0.1g
Comments (5)
The salad looks great with shrimp. What a great idea!
Posted by Cindy Ruth | May 31, 2009 12:45 PM
Posted on May 31, 2009 12:45
Hi Annie, your salad looks very delicious and I also agree that it looks really good using shrimp as well.
Don't be shocked, but I gave this week's salad dish a try because it just sounded really good and it is! Next time I think I will also sautee the onion and bell pepper too.
It was a lot of fun. Thank for the encouragements. Have a great Sunday!
Posted by Kathy (Trekcapri) | May 31, 2009 4:21 PM
Posted on May 31, 2009 16:21
Wow, lots of changes and it looks wonderful. I could make this one tomorrow night to use up my extra sauce and it would taste like an entirely different dish!
Posted by Deborah | May 31, 2009 9:33 PM
Posted on May 31, 2009 21:33
GMTA! I also made it with shrimp. Great tasting salad and so easy to put together. I found the dressing a bit too heavy for my taste (I’m not too fond of creamy dressings) so I used just a little bit and topped the salad with salsa which is fat free.
Posted by María I. | June 1, 2009 1:14 PM
Posted on June 1, 2009 13:14
If you can order shrimp fajitas, you can certainly make a shrimp fajita salad - looks very good.
Posted by Marcia | June 1, 2009 5:24 PM
Posted on June 1, 2009 17:24