Eata Fajita Salad

(Warm chicken fajita salad with chili-lime dressing)

  • ½ cup fat-free sour cream
  • 2 ½ Tbsp. lime juice
  • 1 packet Splenda
  • ¼ tsp. each chili powder and ground cumin
  • 4 boneless, skinless chicken breast halves, cut into thin strips
  • 1 cup each sliced green and red bell peppers
  • 1 small red onion, thinly sliced into rings
  • ½ cup salsa
  • 2 Tbsp. chopped, fresh cilantro
  • 8 cups shredded romaine lettuce
  • ½ cup shredded, fat-free cheddar cheese (2 oz.)

+In a small bowl, combine sour cream, 1 ½ Tbsp. of the lime juice, Splenda, chili powder, and cumin.  Refrigerate dressing until ready to use.

+Spray a large, non-stick wok or skillet with non-stick spray.  Add chicken.  Cook and stir over medium-high heat until chicken is no longer pink.  Continue to cook until chicken is lightly browned.  Add peppers and onions.  Cook for 3 more minutes.  Add salsa and cook for 2 more minutes.

+Stir in remaining 1 Tbsp. lime juice and cilantro.  Mix well.  Remove from heat.

+To assemble salad, divide lettuce among 4 serving plates.  Top with warm chicken mixture.  Spoon dressing over salad.  Sprinkle with cheese.  Serve immediately.

Makes 4 servings.