Title: Fajita Salad with Creamy Cilantro-Lime Dressing
Categories: Chicken Mexican Salad
Yield: 4 Servings

1	tb	Olive oil
1	ts	Ground cumin
1	ts	Paprika
1	ts	Chili powder
1/2	ts	Salt
1/4	ts	Pepper
1	lb	Chicken breasts without skin, boned, cut in

trips strips : cooking spray 6 c lettuce; shredded 1 1/3 c green bell pepper; thinly : -sliced rings 1 lg tomato; cut in 8 wedges 1 c red onion; thinly sliced 1 can(16oz) pinto beans; : -rinsed and drained 1/2 c monterey jack cheese; : -shredded 2 tb ripe olives; sliced : creamy cilantro-lime : -dressing 1/2 c sour cream; light 1/2 c mayonnaise; light 1/3 c milk; skim 3 tb lime juice 2 tb fresh cilantro; chopped 1 tb balsamic vinegar 2 cloves garlic; minced

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; saut‚ 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 MM-Recipes Digest V4 #6

Recipe by: Ft Worth Star Telegram (April 30, 1997)

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