Kim, who is a great screener of Cooking Light recipes, posted this week’s main dish salad.
Fajita Salad with Creamy Cilantro-Lime Sauce
1 tablespoon olive oil
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 pound skinned, boned chicken breast, cut into thin strips
Cooking spray
6 cups shredded romaine lettuce
1 1/3 cups thinly sliced green bell pepper rings
1 cup sliced red onion, separated into rings
1/2 cup (2 ounces) shredded reduced-fat Monterey Jack cheese
2 tablespoons sliced ripe olives
1 (15-ounce) can pinto beans, rinsed and drained
1 medium tomato, cut into 8 wedges
Creamy Cilantro-Lime Sauce
Combine first 6 ingredients in a medium bowl. Add chicken; toss to coat. Place a large nonstick skillet coated with cooking spray over medium heat until hot. Add chicken mixture; sauté 8 minutes or until chicken is done. Set aside.
Divide lettuce and next 6 ingredients (lettuce through tomato) among 4 bowls; top with chicken mixture. Serve with Creamy Cilantro-Lime Sauce.
Yield: 4 servings (serving size: 1 serving salad, 3 ounces chicken, and 1/3 cup sauce)
CALORIES 520 (38% from fat); FAT 21.9g (sat 6g,mono 6.8g,poly 6g); IRON 5.4mg; CHOLESTEROL 101mg; CALCIUM 360mg; CARBOHYDRATE 34.7g; SODIUM 1061mg; PROTEIN 3.6g; FIBER 6.6g
Creamy Cilantro-Lime Sauce
This recipe goes with Fajita Salad with Creamy Cilantro-Lime Sauce
1/2 cup fat-free sour cream
1/2 cup light mayonnaise
1/3 cup skim milk
3 tablespoons lime juice
2 tablespoons chopped fresh cilantro
1 tablespoon balsamic vinegar
2 large garlic cloves, minced
Combine all ingredients, and stir well with a whisk. Cover sauce, and chill.
Yield: 1 1/3 cups (serving size: 1/3 cup)
CALORIES 113 (65% from fat); FAT 8.1g (sat 1.2g,mono 2.4g,poly 4.2g); IRON 0.2mg; CHOLESTEROL 10mg; CALCIUM 32mg; CARBOHYDRATE 6.6g; SODIUM 254mg; PROTEIN 3.2g; FIBER 0.1g
Ken and I loved it! With a nice side of Indian nan and some Chateau St. Jean Fume Blanc, it made a wonderful summer supper.
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I am not a big olive fan, so I skipped them. I did cook the onions and peppers (half a red and half a green) in some olive oil, with a little bit of diced fresh jalapeno. Then I tossed them back into the cooked chicken and put them, quite warm, onto the greens and beans. The cheese got soft on top from the heat.
I loved the creamy sauce/dressing. Have to admit I used sour half and half and regulation mayo so the calorie count went up.
Thanks Kim for the tasty meal.


Comments

Salad Samplers– Fajita Salad — 3 Comments

  1. Good thing I was plating this one, since David does not like peppers, onions or beans – he said his pared down version was good.