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Chicken Fajita Salad

Yield 2 servings.

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.

  2. 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.

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

Cooking Light Light Cooking for Two