Chicken Fajita Salad with Cilantro Lime Dressing
Serve with baked tortilla chips.

Servings: 4

• 1 pound skinned, boned chicken breast tenders - cut into thin strips
• Cooking oil spray
• 1 tablespoon lime juice
• dash of salt and fresh ground pepper to taste
• 2 tablespoons chopped fresh cilantro (optional)
• 6 to 8 cups shredded romaine lettuce
• 1/2 cup sliced green bell pepper
• 1/2 cup sliced red bell pepper
• 1 small red onion, sliced into rings
• 1/2 cup (2 ounces) shredded fat free cheddar cheese
• 1 (15-ounce) can pinto beans - rinsed and drained (optional)
• 1 medium tomato - diced

Creamy Cilantro Lime Dressing:

• 2 Tablespoons chopped cilantro
• 1/2 cup low fat or fat-free sour cream
• 1 1/2 tablespoons lime juice
• 1 teaspoon granulated sugar
• 1/4 teaspoon ground cumin
• 1/4 teaspoon chili powder

To Make Creamy Cilantro Lime Dressing: Combine all ingredients, and stir well with a whisk. Cover dressing and chill.

Place a large nonstick skillet coated with cooking spray over medium high heat until hot. Add chicken and sauté 8 minutes or until chicken is done and no longer pink inside and browned on the outside. Sprinkle with 1-tablespoon lime juice, dash of salt and fresh ground pepper to taste. Garnish with chopped fresh cilantro. Set aside.

Combine lettuce, peppers, cheddar cheese, tomato and beans and toss with chicken. Drizzle with cilantro lime dressing and serve with baked tortilla chips and your favorite salsa or pico de gallo.

Per Serving: 298 Calories
2g Fat (6.5% calories from fat)
40g Protein
31g Carbohydrate
7g Dietary Fiber
72mg Cholesterol
652mg Sodium
Exchanges: 1 Grain(Starch); 5 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates

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