Recipe - Fajita Salad With Creamy Cilantro-Lime Dressing

1 tablespoon Olive oil
1 teaspoon Ground cumin
1 teaspoon Paprika
1 teaspoon Chili powder
One half teaspoon Salt
One fourth teaspoon Pepper
1 pound Chicken breasts without
skin; boned, cut in strips
Cooking spray
6 cup Lettuce; shredded
1 1/3 cup Green bell pepper; thinly
cut or sliced up rings
1 lg Tomato; cut in 8 wedges
1 cup Red onion; thinly cut or sliced up
1 cn (16oz) pinto beans; rinsed
and drained
One half cup Monterey jack cheese;
shredded
2 tablespoon Ripe olives; cut or sliced up
CREAMY CILANTROLIME
DRESSING:
One half cup Sour cream; light
One half cup Mayonnaise; light
1/3 cup Milk; skim
3 tablespoon Lime juice
2 tablespoon Fresh cilantro; chopped
1 tablespoon 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 CilantroLime Dressing: Combine last 7 ingredients, stir well
with whisk. Cover and chill 1 hour.

Posted to EATL Digest by Perry Greene palgreen@HIWAAY.NET on Dec 22,
1997