Fajita Salad

Fajita Salad

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.

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