Chicken Salad: Fajita Salad with Creamy Cilantro-Lime Sauce

posted by Terrytx 04-06-102 8:16 AM

* Exported from MasterCook *
Fajita Salad with Creamy Cilantro-Lime Sauce
Recipe By :Louis F. deLaunay, Grapevine, Texas
Serving Size : 4 Preparation Time :0:00
Categories : August ‘97 Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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

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 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.

Serving Size: 1 serving salad, 3 ounces chicken, and 1/3 cup sauce

To Make Creamy Cilantro-Lime Sauce: Combine all ingredients, and stir well with a whisk. Cover sauce, and chill.

Serving Size: 1/3 cup

Source: Cooking Light, August 1997, p.76

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