Fajita Salad With Creamy Cilantro-Lime Sauce

• 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 lb boneless skinless chicken breast, cut into thin strips
• cooking spray
• 6 cups shredded romaine lettuce
• 1 1/3 cups thinly sliced green pepper rings
• 1 cup sliced red onion, separated into rings
• 1/2 cup shredded reduced-fat monterey jack cheese (2 ounces)
• 2 tablespoons sliced ripe olives
• 1 (15 ounce) can pinto beans, rinsed and drained
• 1 medium tomatoes, cut into 8 wedges
• Creamy Cilantro-Lime Sauce
• 1/2 cup nonfat 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

1. Combine all ingredients for Cilantro-Lime sauce, and stir well with a whisk. Cover sauce, and chill.
2. Combine first 6 ingredients olive oil to black pepper in a medium bowl. Add chicken; toss to coat. Place a large nonstick skillet coated with cooking spray over medium heat until hot. Add chicken mixture; saute 8 minutes or until chicken is done. Set aside.
3. Divide lettuce and next 6 ingredients (lettuce through tomato) among 4 bowls; top with chicken mixture. Serve with Creamy Cilantro-Lime Sauce.

fajita salad, olive oil, ground cumin, paprika, chili powder, salt, black pepper, chicken breast, cooking spray, shredded romaine lettuce, green pepper, red onion, shredded reducedfat monterey, olives, pinto beans, tomatoes, cilantro, nonfat sour cream, light mayonnaise, milk, lime juice, fresh cilantro, balsamic vinegar, garlic

Taken from www.food.com/recipe/fajita-salad-with-creamy-cilantro-lime-sauce-115346 (may not work)