Fajita Salad with Creamy Cilantro-Lime Sauce

By SaraB

Ingredients

• Salad
• 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
• Sauce
• /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

Details

Servings 4

Preparation

Step 1

Salad:

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.

Sauce:

Combine all ingredients, and stir well with a whisk. Cover sauce, and chill.

Nutritional Information

Salad:
Calories:520 (38% from fat)
Fat:21.9g (sat 6g,mono 6.8g,poly 6g)
Protein:3.6g
Carbohydrate:34.7g
Fiber:6.6g
Cholesterol:101mg
Iron:5.4mg
Sodium:1061mg
Calcium:360mg

Sauce:
Calories:113 (65% from fat)
Fat:8.1g (sat 1.2g,mono 2.4g,poly 4.2g)
Protein:3.2g
Carbohydrate:6.6g
Fiber:0.1g
Cholesterol:10mg
Iron:0.2mg
Sodium:254mg
Calcium:32mg