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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 275.0
  • Total Fat: 11.0 g
  • Cholesterol: 55.1 mg
  • Sodium: 270.2 mg
  • Total Carbs: 17.5 g
  • Dietary Fiber: 5.0 g
  • Protein: 25.8 g

View full nutritional breakdown of Chicken Fajita Salad w/Creamy Cilantro Lime Dressing calories by ingredient
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Chicken Fajita Salad w/Creamy Cilantro Lime Dressing

Submitted by: MOXIE6

Introduction

This is popular with my whole family. Even 4 picky kids. Everyone who tries this recipe loves it. I make a double batch of the seasoning and bake a larger amount of chicken breasts for all the boys. I serve it with brown basmati rice. This is popular with my whole family. Even 4 picky kids. Everyone who tries this recipe loves it. I make a double batch of the seasoning and bake a larger amount of chicken breasts for all the boys. I serve it with brown basmati rice.
Number of Servings: 6

Ingredients

    Ground Cumin , 1 tsp
    Paprika, 1 tsp
    Chili powder, 1 tsp
    Pepper, black, 1/4 tsp
    Chicken Breast, no skin, 16 ounces
    Romaine Lettuce 6 cup, shredded
    Green Bell Peppers 1 1/3 cup, strips
    Red Onions, raw, 1 cup, sliced
    Cheddar Cheese 1/2 cup, finely shredded
    Beans, black, 1 cup, drained and rinsed
    Tomato cut into wedges
    Dressing: (or use Newman's Own Cilantro Lime Vinegrette)
    Plain Non Fat Yogurt or Reduced Fat Sour Cream, 1/2 cup
    Hellmans Canola Mayonaise 1/2 cup
    Milk, 1%, 2/3 cup
    Lime Juice, 3 TBS
    1 TBS balsamic vinegar
    Garlic, 2 cloves minced

Directions

Salad: In medium bowl combine ground cumin, paprika, chili powder, black pepper.
Add 1 pound boneless, skinless chicken breast, cut into thin strips and toss to coat.

Spray a large nonstick skillet with cooking spray and heat to medium. Add chicken mixture and cook until chicken is done, about 8 minutes. Set aside.

Divide among four bowls: shredded romaine lettuce, sliced green bell pepper rings, sliced red onion rings, grated Cheddar cheese, black beans , tomato cut into wedges.
Top with chicken mixture and sauce.

Sauce: sour cream, Canola mayo, milk, lime juice, chopped cilantro leaves, balsamic vinegar, and minced garlic.
In a medium bowl whisk together the sauce ingredients, cover and chill until ready to serve.

About 1/4 cup of sauce per salad.
You can further reduce fat and calories by using fat free products.

I have a large family so I generally bake a batch of chicken breasts with the seasoning sprinkled over the top instead of sauteeing.

Number of Servings: 6

Recipe submitted by SparkPeople user MOXIE6.






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