Recipe - Fajita Salad With Creamy Cilantro-Lime Sauce

1 tablespoon Olive oil
1 teaspoon Ground cumin
1 teaspoon Paprika
1 teaspoon Chili powder
One half teaspoon Salt
One fourth teaspoon Black pepper
1 pound Skinned; boned chicken
breast, cut into thin
strips
Cooking spray
6 cup Shredded romaine lettuce
1 1/3 cup Thinly cut or sliced up green bell
pepper rings
1 cup Sliced red onion; separated
into rings
One half cup (2 ounces) shredded
reducedfat Monterey Jack
cheese
2 tablespoon Sliced ripe olives
1 cn (15ounce) pinto beans;
rinsed and drained
1 md Tomato; cut into 8 wedges
Creamy CilantroLime Sauce

~Louis F. deLaunay, Grapevine, Texas

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; saute 8 minutes or until chicken is done.
Set aside.

2. Divide lettuce and next 6 ingredients (lettuce through tomato) among 4
bowls; top with chicken mixture. Serve with Creamy CilantroLime Sauce.
Yield: 4 servings (serving size: 1 serving salad, 3 ounces chicken, and 1/3
cup sauce).

Nutritional Information: CALORIES 520 (38% from fat); FAT 21.9g (sat 6g,
mono 6.8g, poly 6g); PROTEIN 3.6g; CARB 34.7g; FIBER 6.6g; CHOL 101mg; IRON
5.4mg; SODIUM 1,061mg; CALC 360mg

SOURCE: Cooking Light YEAR: 1997 ISSUE: August PAGE: 76

Posted to EATLF Digest by Katherine Rodman levya@mindspring.com on Apr
12, 1998