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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
Preparation
Step 1
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.
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
Preparation
Combine all ingredients, and stir well with a whisk. Cover sauce, and chill.