Monday, May 9, 2011
Salad # 1...A HIT!
Really quick...I have to share this recipe! I made the Chicken Fajita Salad tonight for dinner! Doesn't it look Good? I'm here to tell you...IT WAS! It is now one of my Hubby's favorites and Miss Pretty Princess ate it too! YAY!
When I googled this recipe this was the first one that I looked at. I thought I would cheat a little and use a fajita mix that I had...Umm.. more like thought I had ! I ended up making the seasoning mix the recipe calls for, I know no shortcuts or cheating , and I'm kinda glad! It was a quick and yummy dinner. I found the recipe here ! I did change mine up a little though. I didn't make the dressing, use olives,or tomatoes. I DID warm some corn tortilla's in a hot pan (without oil) just enough to get them a little golden and slightly crisp. I layered mine in this order...warmed corn tortilla shell, salad mix, chicken fajita mixture, pinto beans, shredded cheese,dollop of sour cream and the a Tablespoon of Pace salsa. DELICIOUS! This is definitely one I will make again! So yummy! I've included a printable recipe (from the website I found it from) for you if you want to try it!
Chicken Fajita Salad
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
9 cups shredded romaine lettuce (I use pre-packaged stuff)
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 or 1/2 pint grape tomatoes
Creamy Cilantro-Lime Sauce
Combine first 6 ingredients in a large bowl. Add chicken, peppers and onions; 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.
In a large bowl, put salad, cheese, olives, beans and tomatoes. Top with chicken mixture. Serve with Creamy Cilantro-Lime Sauce.
Yield: 4 servings
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
It's a lot of calories, but a huge serving and so good. For Weight Watchers, 11 points - but yes, you'll kill your entire veggie requirement for the day, and have good lean protein too. Really, for lunch, you could do 1/2 a serving and be more than satisfied.
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
Printable Chicken Fajita Salad Recipe
See you tomorrow for "Tutorial Tuesday!"