QCSAHP - Chicken Fajita Salad w/Creamy Cilantro Lime Sauce

1 1/2 tablespoon Oil, olive
1 1/2 teaspoon Cumin, ground
1 1/2 teaspoon Paprika
1 1/2 teaspoon Chili powder
3/4 teaspoon Salt
1/4 teaspoon Pepper, black
3 each Chicken breast
1/2 cup Cheese, monterey jack, shredded
1 can Beans, pinto
2 tablespoon Olives, black
1/4 cup Sour cream
1/4 cup Mayonnaise
1/4 cup Milk
1 1/2 tablespoon Lime juice
1 tablespoon Cilantro, fresh
1/2 tablespoon Vinegar, balsamic
1 teaspoon Garlic, minced
6 cup Lettuce, romaine, ME
1 each Pepper, green bell, ME
1/4 each Onion, red, ME
2 each Tomatoes, fresh, ME

To Prepare for Group:
1. Combine olive oil, cumin, paprika, chili powder, salt, and pepper in a medium bowl. Rub on chicken.
2. Bag the cheese, olives.
3. Freeze flat.
4. Label can of beans.
5. Combine sour cream, mayonnaise, milk, lime juice, fresh cilantro, balsamic vinegar, and garlic. Whisk.
6. Bag and refrigerate sour cream mixture.

Cooking Day:
1. Thaw.
2. Grill chicken then slice into thin strips.
3. Dice tomatoes, red oinion, bell pepper and lettuce.
3. Place vegetables, cheese, and beans in bowls and top with chicken.
4. Serve with Creamy Cilantro-Lime Sauce.

Number of Servings: 4

Recipe submitted by SparkPeople user JLOHERN.