Kim of What I Really Think was in charge of picking this week's salad, and here are her notes:
Originally, I thought I'd do, Chicken Caesar Salad, which is a "Go To" for me during the summer (both girls love it), but Cindy Ruth already selected a "Caesar Saladish" recipe, so I bagged that idea.
Then I thought I'd do, Cashew Chicken Salad with Mandarin Oranges, which I made last summer for a lunch for friends (very good), but thought maybe it's too similar to some of the Thai salads, so instead, I opted for Fajita Salad with Creamy Cilantro Lime Sauce which I haven't made in a while but remember we all loved it when I did (so I'm looking forward to making it again soon).
Fajita Salad with Creamy Cilantro-Lime Sauce
Ingredients:
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
Instructions:
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
Ingredients:
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
What a yummy dinner we had last night! Thanks for the great recipe, Kim!
Here are the ingredients:
I put the sliced onions and bell peppers in with the chicken for the last couple minutes of cooking, as some of the other salad makers suggested. The seasoning on the chicken was SO good!
When I made the dressing, I zested the lime before squeezing - I really like an intense lime flavor. The dressing was delicious!
I served the salad in a large salad bowl rather than on individual plates. We put the dressing on at the table.
Oh, and I used green olives rather than black. That's all I had at home, and I didn't want to go back to the market.
It was a GREAT dinner! And we have enough for tomorrow!
Comments (5)
We really liked this one as well - it made lots of salad though! LOL Paul will enjoy the leftovers while I am away.
Posted by Jerry | May 31, 2009 3:41 AM
Posted on May 31, 2009 03:41
I wouldn't have thought to use green olives, but it looks REALLY good!
Posted by Deborah | May 31, 2009 6:30 PM
Posted on May 31, 2009 18:30
I also used green olive because those are my favorite ones. I don’t particularly like the California black olives, find them kind of rubbery. The seasoning was wonderful!
Posted by María I. | June 1, 2009 10:20 AM
Posted on June 1, 2009 10:20
I like the look of the green olives, need to remember that for the next time.
Posted by Marcia | June 1, 2009 2:22 PM
Posted on June 1, 2009 14:22
I like the green olive idea - I think it would give it a nicer bit of tang.
Posted by Kim | June 2, 2009 8:03 AM
Posted on June 2, 2009 08:03