Fajita Salad with Creamy Cilantro-Lime Dressing

Ready in 1 hour

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1/2 c Sour cream; light
1/2 c Mayonnaise; light
1 tb olive oil
1 ts Paprika
1 ts Chili powder
1 c Red onion; thinly sliced
2 Garlic; minced
1/2 c Monterey jack cheese
2 tb Fresh cilantro; chopped
1/2 ts Salt
1 lb Chicken breasts without
Cooking spray
3 tb Lime juice
1 16-oz can pinto beans; rinsed
1 ts Ground cumin
6 c Lettuce; shredded
2 tb olives; ripe, sliced
1/4 ts Pepper
1 lg Tomato; cut in 8 wedges
1 1/3 c Green bell pepper; thinly
1/3 c Milk; skim
1 tb Balsamic vinegar

Original recipe makes 1



For Fajita Salad: Combine first 6 ingredients; stir well. Add chicken; toss to coat. Coat a large nonstick skillet with cooking spray; place over medium heat until hot. Add chicken mixture; saute 8 minutes or until chicken is done. Set aside. Divide lettuce, bell pepper, tomato, onion, beans, chicken, cheese and olives evenly among 4 plates; drizzle with creamy dressing. For Creamy Cilantro-Lime Dressing: Combine last 7 ingredients, stir well with whisk. Cover and chill 1 hour. Posted to EAT-L Digest by Perry Greene on Dec 22, 1997

Verified by stevemur
Calories Per Serving: 1998 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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