Fajita Salad With Creamy Cilantro-lime Sauce

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 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 lb boneless skinless chicken breast, cut into thin strips
• cooking spray
• 6 cups shredded romaine lettuce
• 1 1/3 cups thinly sliced green pepper rings
• 1 cup sliced red onion, separated into rings
• 1/2 cup shredded reduced-fat monterey jack cheese (2 ounces)
• 2 tablespoons sliced ripe olives
• 1 (15 ounce) can pinto beans, rinsed and drained
• 1 medium tomato, cut into 8 wedges
• 1/2 cup nonfat 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

Recipe

• 1 combine all ingredients for cilantro-lime sauce, and stir well with a whisk. cover sauce, and chill.
• 2 combine first 6 ingredients olive oil to black pepper 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.
• 3 divide lettuce and next 6 ingredients (lettuce through tomato) among 4 bowls; top with chicken mixture. serve with creamy cilantro-lime sauce.