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| INGREDIENTS |
| 1 lb. |
skinned, boned chicken breast tenders - cut into thin strips (or purchase already prepped raw chicken for stir-fry) |
| 1 tbsp. |
lime juice |
| |
dash of salt and fresh ground pepper, to taste |
| 2 tbsp. |
fresh cilantro, chopped (optional) |
| 6-8 cups |
shredded Romaine lettuce |
| ½ cup |
sliced green bell pepper |
| ½ cup |
sliced red bell pepper |
| 1 |
small red onion, sliced into rings |
| ½ cup |
(2 oz.) shredded fat free cheddar cheese |
| 1 can |
(15 oz.) pinto beans, rinsed and drained (optional) |
| 1 |
medium tomato, diced |
| Creamy Cilantro Lime Dressing: |
| 2 tbsp. |
chopped cilantro |
| ½ cup |
low fat or fat free sour cream |
| 1½ tbsp. |
lime juice |
| 1 tsp. |
granulated sugar |
| ¼ tsp. |
ground cumin |
| ¼ tsp. |
chili powder |
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| RECIPE |
- Make dressing by placing all ingredients in small bowl and whisking together until well combined. Cover and chill until salad is ready to be dressed.
- Coat a large nonstick skillet with cooking spray and heat over medium - high heat until hot but not smoking.
- Sauté chicken for about 8 minutes, or until no longer pink and slightly browned on the outside. Place in a large bowl.
- Sprinkle with chopped fresh cilantro, and dash of salt and fresh ground pepper to taste. Set aside to cool.
- When chicken has cooled slightly, add lettuce, sliced peppers, cheese, diced tomato, and beans. Toss to distribute.
- Drizzle with prepared cilantro lime dressing, divided among plates and serve with baked tortilla chips and your favorite salsa.
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| SERVING SUGGESTION |
SERVING SIZE:
2 cups
NUMBER OF SERVINGS:
4
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| NUTRITION FACTS |
| |
| Calories |
298 |
|
| Total Fat |
2 g |
|
| Sodium |
652 mg |
|
| Total Carbohydrates |
31 g |
|
| Fiber |
7 g |
|
| Protein |
40 g |
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