This was Kim' week - she told us she had several ideas, and ended up bagging both a Chicken Caesar and a Cashew Chicken with Mandarin Oranges in favor of this one. I am glad she did, because it was delicious - David enjoyed it too. In addition of having this one evening for dinner, I also had a new spice rub for summer barbecues.
I decided to make the sauce first, and give the flavors a chance to chill together:
Creamy Cilantro-Lime Sauce
1/2 cup fat-free sour cream
1/2 cup light mayonaise {I used greek yogurt since I don't like mayo}
1/3 cup skim milk
3 Tablespoon 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.
Onto the the main event:
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 thinly sliced bell pepper rings
1 cup sliced red onion, separated into rings
1/2 cup 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 six ingredients in a medium bowl. Add chicken; toss to coat. Place a large nonstick skillet coated with cooking spray over medium heat unti hot. Add chicken mixture; saute 8 minutes or until chicken is done. Set aside.
I decided to saute the pepper (used a yellow one) and the red onion in the same pan, there was just enough spice left to flavor the vegetables.
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 salas, 3 ounces chicken and 1/3 cup sauce).
Comments (3)
Hi Marcia, I really like your step by step photos and comments as you prepared Kim's wonderful salad. I think I will saute my onions and bell peppers next time I make this dish.
Your salad looks very delicious Marcia! I like the color of the yellow bell pepper.
Have a great day!
Posted by Kathy (Trekcapri) | June 2, 2009 5:08 AM
Posted on June 2, 2009 05:08
I love your photos too. And I want to make the sauce with yogurt next time; I bet that was really good.
Posted by Annie | June 2, 2009 6:49 AM
Posted on June 2, 2009 06:49
Your pictures are great, Marcia!
This was one of my very favorite salads so far. We plan to have it often this summer.
Posted by nancyhol | June 2, 2009 7:11 AM
Posted on June 2, 2009 07:11