Chicken Fajita Salad

Oxmoor House
2 servings.

Ingredients

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1/2 pound chicken breast tenders
1 tablespoon plus 1 teaspoon lime juice
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
1/8 teaspoon salt
1/8 teaspoon pepper
Vegetable cooking spray
2 cups shredded romaine lettuce
1/2 cup seeded, chopped tomato
2 tablespoons sliced green onions
1/4 cup (1 ounce) shredded reduced-fat Monterey Jack cheese
2 tablespoons nonfat sour cream alternative
1/4 cup chunky salsa

Preparation

Place chicken in a shallow dish. Combine lime juice and next 4 ingredients; pour over chicken, turning to coat. Cover and marinate in refrigerator 45 minutes.

Place chicken on rack of a broiler pan coated with cooking spray. Broil 5 1/2 inches from heat (with electric oven door partially opened) 7 to 8 minutes or until done, turning after 4 minutes. Remove from oven; slice chicken into 1/2-inch strips, and set aside.

Place 1 cup lettuce on each of 2 salad plates, and top evenly with chicken, tomato, and remaining ingredients.

Created date

August 2009

Nutritional Information

Calories 225
Caloriesfromfat 26 %
Fat 6.5 g
Satfat 2.5 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 32.7 g
Carbohydrate 8 g
Fiber 0.0 g
Cholesterol 80 mg
Iron 0.0 mg
Sodium 325 mg
Calcium 0.0 mg