Fajita Salad with Cilantro Dressing

By KSmitherman

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

Details

Adapted from myrecipes.com

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.