Thursday, May 27, 2010

Chicken Fajita Salad with Cilantro Lime Dressing

Monday after work I decided that we were going to try a recipe that I had got in my work mailbox from our "LivingWell" group at my company. The recipe was for Chicken Fajita Salad with Cilantro Lime Dressing originally from the LowFatLifestyle website. It was quick and easy to make. For the chicken I used up the rest of the frozen kebab chicken from my mom's graduation party. The seasonings of the kebab tasted very similar to fajita seasoning so it was perfect. You can see all of the yummy garlic and the caramelization.

While the chicken was cooking I assembled the salad. I decided to add some jalapenos to the salad for an extra kick. Yum!

This is the salad after the chicken and the dressing was added.

Matt's review of dinner: "It's good!" He helped himself to seconds too!
Lauren's review: Easy to make. Lots of good, healthy ingredients. The only reason to keep the recipe would be for the dressing recipe but the dressing was just okay in my opinion. Too much of a sour cream taste for my liking.
Final decision: Not a keeper

After dinner Matt and I took Bailey for a walk down the hill to Cafe Podima for some frozen yogurt. I ordered vanilla yogurt with Reese's Pieces mixed in. What I got was vanilla with Reese's Pieces, coconut, a little Oreo, and even a piece or two of pineapple. They apparently didn't clean their mixing machine very well before mixing my dessert. It was good but a little strange. Matt had malted vanilla yogurt with Heath Bar. His came out perfect so I made sure to have a bite or two to make sure it really was perfect. It was.

Chicken Fajita Salad with Cilantro Lime Dressing


1 pound skinned, boned chicken breast tenders - cut into thin strips
Cooking oil spray 1 tablespoon lime juice dash of salt and fresh ground pepper to taste 2 tablespoons chopped fresh cilantro (optional)
6 to 8 cups shredded romaine lettuce
1/2 cup sliced green bell pepper 1/2 cup sliced red bell pepper
1 small red onion, sliced into rings
1/2 cup (2 ounces) shredded fat free cheddar cheese 1 (15-ounce) can pinto beans - rinsed and drained (optional) 1 medium tomato - diced

Creamy Cilantro Lime Dressing:

2 Tablespoons chopped cilantro
1/2 cup low fat or fat-free sour cream
1 1/2 tablespoons lime juice
1 teaspoon granulated sugar
1/4 teaspoon ground cumin
1/4 teaspoon chili powder

To Make Creamy Cilantro Lime Dressing: Combine all ingredients, and stir well with a whisk. Cover dressing and chill.

Place a large nonstick skillet coated with cooking spray over medium high heat until hot. Add chicken and sauté 8 minutes or until chicken is done and no longer pink inside and browned on the outside. Sprinkle with 1-tablespoon lime juice, dash of salt and fresh ground pepper to taste. Garnish with chopped fresh cilantro. Set aside.

Combine lettuce, peppers, cheddar cheese, tomato and beans and toss with chicken. Drizzle with cilantro lime dressing and serve with baked tortilla chips and your favorite salsa or pico de gallo.

Serves 4

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