Tobey
01-04-2002, 02:12 PM
This one goes out to my good friend Tigress. Hope you enjoy it.
Eata Fajita Salad
(Warm chicken fajita salad with a chili-lime dressing)
½ cup of low fat sour cream
2-1/2 tbsp. Lime juice
1 tbsp. sugar
¼ tsp. each of chili powder and ground cumin
4 boneless, skinless chicken breast halves cut into thin strips
1 cup each of sliced green and red bell peppers
1 small red onion, thinly sliced into rings
½ cup of salsa
2 tbsp. chopped fresh calintro
8 cups of shredded romaine lettuce
½ cup of shredded reduced low-fat cheddar cheese (2 oz)
In a small bowl, combine sour cream and 1-1/2 tbsp. Of lime juice, sugar, chili powder, and cumin. Refrigerate dressing until ready to use.
Spray a large, non-stick wok or skillet with non-sticking spray. Add the chicken. Continue to cook over medium –high heat until the chicken is no longer pink and it appears lightly browned. Add the peppers and the onions. Cook for 3 more minutes. Add salsa and cook for 2 more minutes.
Stir in the remaining 1 tbsp. Of limejuice and cilantro. Mix well and remove from heat.
To assemble salad, divide the lettuce among 4 serving plates. Top it with the warm chicken mixture. Spoon dressing over the salad. Sprinkle with cheese and serve immediately.
Nutritional Values- 250 calories
4.8 grams of fat
2.2 grams of Sat Fat
35.4 grams of protein
16.9 grams of carbohydrates
3.9 grams of fiber
77.8 milligrams of cholesterol
387.2 milligrams sodium
% Calories from fat = 17
Enjoy,
IC
Eata Fajita Salad
(Warm chicken fajita salad with a chili-lime dressing)
½ cup of low fat sour cream
2-1/2 tbsp. Lime juice
1 tbsp. sugar
¼ tsp. each of chili powder and ground cumin
4 boneless, skinless chicken breast halves cut into thin strips
1 cup each of sliced green and red bell peppers
1 small red onion, thinly sliced into rings
½ cup of salsa
2 tbsp. chopped fresh calintro
8 cups of shredded romaine lettuce
½ cup of shredded reduced low-fat cheddar cheese (2 oz)
In a small bowl, combine sour cream and 1-1/2 tbsp. Of lime juice, sugar, chili powder, and cumin. Refrigerate dressing until ready to use.
Spray a large, non-stick wok or skillet with non-sticking spray. Add the chicken. Continue to cook over medium –high heat until the chicken is no longer pink and it appears lightly browned. Add the peppers and the onions. Cook for 3 more minutes. Add salsa and cook for 2 more minutes.
Stir in the remaining 1 tbsp. Of limejuice and cilantro. Mix well and remove from heat.
To assemble salad, divide the lettuce among 4 serving plates. Top it with the warm chicken mixture. Spoon dressing over the salad. Sprinkle with cheese and serve immediately.
Nutritional Values- 250 calories
4.8 grams of fat
2.2 grams of Sat Fat
35.4 grams of protein
16.9 grams of carbohydrates
3.9 grams of fiber
77.8 milligrams of cholesterol
387.2 milligrams sodium
% Calories from fat = 17
Enjoy,
IC