Recipe: Fajita Salad with Creamy Cilantro-Lime Dressing
For 1 Persons
Category: None
1 tb Olive oil
1 ts Ground cumin
1 ts Paprika
1 ts Chili powder
1/2 ts Salt
1/4 ts Pepper
1 lb Chicken breasts without
-skin; boned, cut in strips
Cooking spray
6 c Lettuce; shredded
1 1/3 c Green bell pepper; thinly
-sliced rings
1 lg Tomato; cut in 8 wedges
1 c Red onion; thinly sliced
1 cn (16oz) pinto beans; rinsed
-and drained
1/2 c Monterey jack cheese;
-shredded
2 tb Ripe olives; sliced
CREAMY CILANTRO-LIME
-DRESSING:
1/2 c Sour cream; light
1/2 c Mayonnaise; light
1/3 c Milk; skim
3 tb Lime juice
2 tb Fresh cilantro; chopped
1 tb Balsamic vinegar
2 Cloves garlic; minced
For Fajita Salad: Combine first 6 ingredients; stir well. Add chicken; toss
to coat. Coat a large nonstick skillet with cooking spray; place over
medium heat until hot. Add chicken mixture; sauté 8 minutes or until
chicken is done. Set aside.
Divide lettuce, bell pepper, tomato, onion, beans, chicken, cheese and
olives evenly among 4 plates; drizzle with creamy dressing.
For Creamy Cilantro-Lime Dressing: Combine last 7 ingredients, stir well
with whisk. Cover and chill 1 hour.
Posted to EAT-L Digest by Perry Greene
1997
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