Cool Lime Chicken Fajita Salad {Low Fat}

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What else can I say about this salad other then what the picture shows?  If you want the taste of Mexican food without all the calories, make this salad tonight ;)  When I was pregnant with my first child, the only salads I would eat were the ones that were made at Applebee's. My favorite one was their Sante Fe Chicken Salad.  I really wish I would have found this recipe back then because the salad up above reminds me of those same ones I used to order...minus the guacamole, pico de gallo, and tortilla strips.  Of course, you can always add those things into this salad....but it may change the caloric intake.  This one is only 250 calories!!  Can y'all believe that??  250!  We made cheese quesidillas with ours, so we consumed more calories then that, however, it's so nice to be able to eat a salad and know that it seriously is low-fat ;)

The next time I make this though, I will probably add a dash or two of hot sauce because I like my salads to have a little kick to them.  To kick it up even more, use hot salsa instead of regular or plain.  Make it with some cheese quesidillas like we did and eat it for lunch.  Or pair it with some homemade soup and eat it for dinner.  Or just make it by itself and eat it whenever you want.  Either way you choose, you are guaranteed to enjoy this dish ;) 

Happy eating!  May your belly's be full and the pounds be shed ;)

Cool Lime Chicken Fajita Salad

Ingredients:

1/2 cup low fat sour cream

2 and 1/2 tbsp. lime juice

1 tsp. sugar

1/4 tsp. each chili powder and ground cumin

2 tbsp. of olive oil

4 boneless, skinless chicken breast halves, cut into thin strips

1 cup each sliced green and red bell peppers

1 small red onion, thinly sliced into rings

1/2 cup salsa (hot or mild)

2 tbsp. chopped fresh cilantro

8 cups chopped or shredded romaine lettuce

1/2 cup shredded, reduced fat sharp cheddar cheese (or a Mexican mixture)

Directions:

1.  In a small bowl, combine sour cream, 1 and 1/2 tbsps. of the lime juice, sugar, chili powder, and cumin.  Refrigerate dressing until ready to use.

2.  Heat olive oil in a skillet over medium high heat.  Add the chicken and cook until no longer pink. 

3.  Continue to cook until chicken is lightly brown.  Add the peppers and onions and cook for 3 more minutes.  Add the salsa and cook for 2 more minutes.

4.  Stir in remaining 1 tbsp. lime juice and cilantro.  Mix well and remove from heat.

5.  To assemble salad, divide lettuce among 4 serving plates.  Top with warm chicken mixture.  Spoon dressing over salad.  Sprinkle with cheese and serve immediately.

***Recipe Notes: To jazz it up a bit, add a couple of dashes of hot sauce to taste.  For a real treat, you can also add tortilla strips, guacamole, or pico de gallo.***