Ingredients:
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 breasts, cut into thin strips
cooking spray
6 cups shredded romaine lettuce
1 1/3 cups thinly sliced green pepper rings
1 cup sliced red onions, separated into rings
1/2 cup shredded reduced-fat monterey jack cheese ( 2 ounces)
2 tablespoons sliced ripe olives
1 (15 ounce) cans pinto beans, rinsed and drained
1 medium tomatoes, cut into 8 wedges
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
Directions:
Combine all ingredients for Cilantro-Lime sauce, and stir well with a whisk. Cover sauce, and chill.
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.
Divide lettuce and next 6 ingredients (lettuce through tomato) among 4 bowls; top with chicken mixture. Serve with Creamy Cilantro-Lime Sauce.
Servings: 4
Time preparation: 20 min.
Time total: 30 min.