Fajita Salad with Creamy Cilantro-Lime Sauce
| Yield: | 4 Servings |
| Categories: |
| 1 | tb | Olive oil |
| 1 | ts | Ground cumin |
| 1 | ts | Paprika |
| 1 | ts | Chili powder |
| 1/2 | ts | Salt |
| 1/4 | ts | Black pepper |
| 1 | lb | Skinned; boned chicken breast, cut into thin strips |
| Cooking spray | ||
| 6 | c | Shredded romaine lettuce |
| 1 1/3 | c | Thinly sliced green bell pepper rings |
| 1 | c | Sliced red onion; separated into rings |
| 1/2 | c | (2 ounces) shredded reduced-fat Monterey Jack cheese |
| 2 | tb | Sliced ripe olives |
| 1 | cn | (15-ounce) pinto beans; rinsed and drained |
| 1 | md | Tomato; cut into 8 wedges |
| Creamy Cilantro-Lime Sauce |
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