Chicken Fajita Salad w/Creamy Cilantro Lime Dressing
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Ground Cumin , 1 tsp Paprika, 1 tsp Chili powder, 1 tsp Pepper, black, 1/4 tspChicken 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 rinsedTomato cut into wedgesDressing: (or use Newman's Own Cilantro Lime Vinegrette)Plain Non Fat Yogurt or Reduced Fat Sour Cream, 1/2 cupHellmans Canola Mayonaise 1/2 cupMilk, 1%, 2/3 cupLime Juice, 3 TBS1 TBS balsamic vinegarGarlic, 2 cloves minced
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.
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.
Nutritional Info 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
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