1/2 cup sour cream
2 1/2 tablespoons lime juice (divided use)
1 teaspoon sugar
1/4 teaspoon chile powder
1/4 teaspoon ground cumin
4 boneless, skinless chicken breast halves, cut into thin strips
1 cup sliced green bell peppers
1 cup sliced red bell peppers
1 small red onion, thinly sliced into rings
1/2 cup salsa
2 tablespoons chopped cilantro
8 cups shredded romaine lettuce
1/2 cup shredded, sharp Cheddar cheese (2 ounces)
In a small bowl, combine sour cream, 1 1/2 tablespoons lime juice, sugar, chile powder and cumin. Refrigerate dressing until ready to serve.
Spray a large nonstick wok or skillet with nonstick cooking spray. Heat over medium-high heat; add chicken. Cook and stir until chicken is no longer pink. Continue cooking until chicken is lightly browned. Add peppers and onions. Cook 3 minutes longer. Add salsa; cook 2 minutes longer. Stir in remaining lime juice and cilantro. Mix well; remove from heat.
Divide lettuce among 4 serving plates. Top with warm chicken mixture. Spoon dressing over salad. Sprinkle with cheese.
Makes 4 servings.