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Full Online Book HomeLearning KitchenSalads And Dressings - Chicken - Fajita Salad With Creamy Cilantro-lime Sauce
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Salads And Dressings - Chicken -  Fajita Salad With Creamy Cilantro-lime Sauce Post by :robina Category :Learning Kitchen Author :Unknown Date :March 2012 Read :3122

Click below to download : Salads And Dressings - Chicken - Fajita Salad With Creamy Cilantro-lime Sauce (Format : PDF)

Salads And Dressings - Chicken - Fajita Salad With Creamy Cilantro-lime Sauce

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 pound skinned, boned chicken breast -- cut into thin strips
Cooking spray
6 cups shredded romaine lettuce
1 1/3 cups thinly sliced green bell pepper rings
1 cup sliced red onion -- separated into rings
1/2 cup (2 ounces) shredded reduced-fat Monterey Jack cheese
2 tablespoons sliced ripe olives
1 (15-ounce) can pinto beans -- rinsed and drained
1 medium tomato -- cut into 8 wedges
Creamy Cilantro-Lime Sauce

Creamy Cilantro-Lime Sauce:
1/2 cup fat-free 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


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

Divide lettuce and next 6 ingredients (lettuce through tomato) among 4 bowls; top with chicken mixture. Serve with Creamy Cilantro-Lime Sauce.

Serving Size: 1 serving salad, 3 ounces chicken, and 1/3 cup sauce

To Make Creamy Cilantro-Lime Sauce: Combine all ingredients, and stir well with a whisk. Cover sauce, and chill.

Serving Size: 1/3 cup

Source: Cooking Light, August 1997, p.76
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2 cups assorted vegetables* 1 cup fresh Mozzarella cheese -- chopped 1 cup cubed grilled chicken breast 1 loaf Sourdough bread (round) -- hollowed out Shredded Parmesan cheese Zesty or Robusto Italian dressing -- bottled *Assorted vegetables (red, yellow and/or green peppers, mushrooms, zucchini, red onion, tomatoes, broccoli, cauliflower, black olives, etc.) Chop vegetables into bite-size pieces; set aside. Season the chicken to taste. Grill or broil chicken and chop into bite-size pieces. Toss all ingredients in a large bowl with desired amount of Italian dressing. Sprinkle with Parmesan cheese. Just prior to serving, place salad in hollowed-out bread bowl. Note:
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Salads And Dressings - Chicken -  Fajita Salad Salads And Dressings - Chicken - Fajita Salad

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2-4 chicken breasts, brushed with mesquite sauce and microwaved 1 can S&W pinquito beans or black beans, undrained 1 (14 1/2 oz.) can tomatoes or 4 fresh tomatoes 4 cups salad greens 1/2 cup diced green peppers 1/4 cup green onions 1/4 cup red onion 1/4 cup fresh cilantro S&W mesquite cooking sauce and marinade S&W vintage light red wine vinegar dressing After cooking chicken in mesquite, combine remaining ingredients. Toss with 1 Tablespoon mesquite and 2 Tablespoons vinegar dressing. Serve with sour cream and chips.
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