Chicken Fajita Salad

By Tonya_Speed

NUTRITION per serving: 243 Calories; 8g Fat; 32g Protein; 12g Carbohydrate; 4g Dietary Fiber; 172mg Cholesterol; 297mg Sodium. Exchanges: 0 Grain (Starch); 4 Lean Meat; 1 1/2 Vegetable; 1 Fat. Points: 5

Ingredients

• 1 pound boneless skinless chicken breast meat, cut into thin strips
• Juice of 1 lime
• 1 1/2 teaspoons cumin
• 1 clove garlic, pressed
• Salt and pepper to taste
• 1 tablespoon olive oil, divided
• 1 medium green bell pepper, seeded, deribbed and sliced
• 1 medium red bell pepper, seeded, deribbed and sliced
• 1 sweet onion, sliced
• 6 cups chopped Romaine lettuce
• 2 hard-boiled eggs, chopped
• Optional garnishes: chopped avocado, chopped cilantro, shredded low fat Cheddar cheese, low fat sour cream

Details

Servings 4
Adapted from savingdinner.com

Preparation

Step 1

Place chicken in a large zipper-topped plastic bag; add lime juice, cumin, garlic, salt and pepper. Seal bag and turn to coat; refrigerate for 30 minutes. Meanwhile, prepare bell peppers and onion; set aside. Heat 1/2 tablespoon of the oil in a large skillet over medium-high heat; add chicken strips. Cook and stir for 3 to 5 minutes or until no longer pink; remove from pan and set aside. Add remaining oil to the skillet, then onion and bell pepper; cook and stir for 3 to 5 minutes; set aside. Assemble salads on dinner plates: Layer lettuce, cooked chicken then vegetable mixture; top with hard-boiled egg and any other desired garnishes.

LC SERVING SUGGESTION: If desired, garnish with salsa and chopped green onion.
SERVING SUGGESTION: Serve warmed corn tortillas and butter on the side.
KOSHER: Make sure you use soy cheese and soy yogurt if enjoying the optional garnishes.
GLUTEN FREE: Make sure any optional garnishes you use are gluten free.