| 1 | tb | Olive oil |
| 1 | ts | Ground cumin |
| 1 | ts | Paprika |
| 1 | ts | Chili powder |
| 1/2 | ts | Salt |
| 1/4 | ts | Pepper |
| 1 | lb | Chicken breasts without skin; boned, cut in strips |
| | Cooking spray |
| 6 | c | Lettuce; shredded |
| 1 1/3 | c | Green bell pepper; thinly sliced rings |
| 1 | lg | Tomato; cut in 8 wedges |
| 1 | c | Red onion; thinly sliced |
| 1 | cn | (16oz) pinto beans; rinsed and drained |
| 1/2 | c | Monterey jack cheese; shredded |
| 2 | tb | Ripe olives; sliced |
| | CREAMY CILANTRO-LIME DRESSING: |
| 1/2 | c | Sour cream; light |
| 1/2 | c | Mayonnaise; light |
| 1/3 | c | Milk; skim |
| 3 | tb | Lime juice |
| 2 | tb | Fresh cilantro; chopped |
| 1 | tb | Balsamic vinegar |
| 2 | | Cloves garlic; minced |
