Fajita Salad with Creamy Cilantro-Lime Sauce

Name: Fajita Salad with Creamy Cilantro-Lime Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mexican
Ingredients: 315 milliliters thinly sliced green bell pepper rings; 0 teaspoons black pepper; 425 grams pinto beans, rinsed and drained; 1 teaspoon chili powder; 1 teaspoon ground cumin; 4 servings Creamy Cilantro-Lime Sauce; 57 grams 1/2 cup shredded reduced-fat Monterey Jack cheese; 1 Tbsp olive oil; 2 Tbsps sliced ripe olives; 1 teaspoon paprika; 237 milliliters sliced red onion, separated into rings; 1 liters shredded romaine lettuce; 1 teaspoons salt; 454 grams skinned, boned chicken breast, cut into thin strips; 1 medium tomato, cut into 8 wedges

Fajita Salad with Creamy Cilantro-Lime Sauce is a gluten free and vegetarian recipe with 4 servings. One portion of this dish contains around 13g of protein, 10g of fat, and a total of 298 calories. This recipe covers 28% of your daily requirements of vitamins and minerals. It works best as a main course, and is done in around 45 minutes. A mixture of olives, skinned, pinto beans, and a handful of other ingredients are all it takes to make this recipe so yummy. It is a reasonably priced recipe for fans of Mexican food.

Instructions

Combine first 6 ingredients in a medium bowl.

Equipment you will use

Bowl

Add chicken; toss to coat.

Ingredients you will need

Whole Chicken

Place a large nonstick skillet coated with cooking spray over medium heat until hot.

Ingredients you will need

Cooking Spray

Equipment you will use

Frying Pan

Add chicken mixture; saut 8 minutes or until chicken is done. Set aside.

Ingredients you will need

Whole Chicken

Divide lettuce and next 6 ingredients (lettuce through tomato) among 4 bowls; top with chicken mixture.

Ingredients you will need

Whole Chicken

Lettuce

Tomato

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Bowl

Serve with Creamy Cilantro-Lime Sauce.

Ingredients you will need

Cilantro

Sauce

Lime

Equipment

Bowl

Frying Pan

Ingredients

Servings:

315milliliters

thinly sliced green bell pepper rings 0teaspoons

black pepper 425grams

pinto beans, rinsed and drained 1teaspoon

chili powder 1teaspoon

ground cumin 4servings

Creamy Cilantro-Lime Sauce 57grams

1/2 cup shredded reduced-fat Monterey Jack cheese 1Tbsp

olive oil 2Tbsps

sliced ripe olives 1teaspoon

paprika 237milliliters

sliced red onion, separated into rings 1liters

shredded romaine lettuce 1teaspoons

salt 454grams

skinned, boned chicken breast, cut into thin strips 1medium

tomato, cut into 8 wedges

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican on the menu? Try pairing with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Teutonic Gamay Pinot Noir Blend 1787 AD with a 4.6 out of 5 star rating seems like a good match. It costs about 30 dollars per bottle.