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Archive for June 6th, 2009

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My friend Kim recommended a really great salad to make with southwest overtones. I already love fajitas, so this recipe was barking right up my alley. The original calls for sour cream and milk in the sauce; I naturally subbed those, and also added soy shreds in place of Jack cheese. This is one good salad, let me tell you.

Salad, fajita-style

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 boneless chicken breast, cut into thin strips

cooking spray

6 cups shredded romaine lettuce

1 1/2 cups thinly sliced bell pepper rings (any color will do, or mix)

1 cup sliced red onion

1/2 cup shredded soy cheese (I used cheddar flavor)

1 15-ounce can small white beans, rinsed and drained

1 medium tomato, cut into wedges (I used about a dozen or so halved grape tomatoes)

Creamy Cilantro-Lime sauce

Combine first 6 ingredients in medium bowl. Add chicken; toss to coat. Place in large skillet coated with spray over medium heat until hot. Add chicken mixture and saute 8 minutes or until chicken is done. Set aside.

In same pan, saute onions and pepper until softened and lightly browned.

In large serving bowl, add lettuce, then the rest of the ingredients. Toss gently. Serve with Creamy Cilantro-Lime sauce. Serves 4.

Creamy Cilantro-Lime sauce

1/2 cup tofutti sour cream

1/2 cup lite mayonnaise

1/3 cup nondairy creamer

3 tablespoons lime juice

2 tablespoons chopped cilantro

1 tablespoon balsamic vinegar

2 cloves garlic, minced

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