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Fajita Salad with Creamy Cilantro-Lime Sauce

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Kim shared this salad recipe with our group... complete with nutritional info. Check it out.

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Tracey and I made this for dinner. I must admit, it was mostly Tracey who did it. She even did the shopping for all the ingredients. She grilled the chicken breasts as well... Look for the recipe after the photo....

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I forgot to add the olives... found them as I was cleaning the counter... Forgot to add the cheese prior to the photo, but added it to our salad plates. This salad is delicious!!!

This is a keeper. I will make this again this summer. Try it... recipe on the next page.

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

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


Thank You, Kim. This was great. We have enough for lunch tomorrow!

Comments (1)

Your salad looks great! I like how you drizzled the dressing over the top.

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