I know, I am going way off schedule here, it is not a Sunday and this is not this week's salad. This was actually Kim's salad choice for the May 31st weekend, but I was in Thailand and missed this salad(and couple others).However, few nights ago, we were in the mood for Mexican flavors, and I had all the ingredients handy, so I made this delicious salad, and we loved it.
Here is Kim's recipe:
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(recipe below)
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
This recipe goes with Fajita Salad with 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
I substituted the chili powder for the chicken with chili peppers for an extra kick. I didn't have any olives, but threw in some cucumbers. Didn't really measure anything in the salad, and served it over a bed of baby spinach. The salad was very flavorful, and easy to make. Definitely a winner, thanks Kim.
Comments (4)
Hi Candi, your salad looks very delicious. This was the first salad I made and really loved it! I've been meaning to make it again.
Have a good day today!
Posted by Kathy (Trekcapri) | August 11, 2009 7:01 AM
Posted on August 11, 2009 07:01
Drool...thanks for resurrecting this! I remember seeing it a couple months ago and thinking it looked super-yummy. I bet it would be great with bbq'd chicken as well!
Posted by Anne | August 11, 2009 8:51 AM
Posted on August 11, 2009 08:51
I remember how good this salad tasted and the dressing was so full of flavor but light. I'm glad that you chose to make this salad to satisfy your Mexican mood. Next time I'm going to try it with shrimp, as Annie did.
I hope you are feeling much better and that your voice is back to normal. I hate being sick in the summer.
Posted by María I. | August 11, 2009 6:15 PM
Posted on August 11, 2009 18:15
It seems like so long ago that we made this one! I've enjoyed all these salads so much and can't wait to make many of them again.
Posted by Annie | August 12, 2009 7:22 AM
Posted on August 12, 2009 07:22