Fajita Salad with Creamy Cilantro-Lime Sauce

Ingredients

• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon chili powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 pound skinned, boned chicken breast, cut into thin strips
• Cooking spray
• 6 cups shredded romaine lettuce
• 1 1/3 cups thinly sliced green bell pepper rings
• 1 cup sliced red onion, separated into rings
• 1/2 cup (2 ounces) shredded reduced-fat Monterey Jack cheese
• 2 tablespoons sliced ripe olives
• 1 (15-ounce) can pinto beans, rinsed and drained
• 1 medium tomato, cut into 8 wedges
• Creamy Cilantro-Lime Sauce

Preparation

1. Combine first 6 ingredients in a medium bowl. Add chicken; toss to coat. Place a large nonstick skillet coated with cooking spray over medium heat until hot. Add chicken mixture; sauté 8 minutes or until chicken is done. Set aside.
2. Divide lettuce and next 6 ingredients (lettuce through tomato) among 4 bowls; top with chicken mixture. Serve with Creamy Cilantro-Lime Sauce.