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Featured Recipe
Chicken fajita salad with chili-lime dressing

1/2 cup low-fat sour cream
2 1/2 tablespoons lime juice
1 teaspoon sugar
1/4 teaspoon each chili powder and ground cumin
4 boneless, skinless chicken breast halves, cut into thin strips
1 cup each sliced green and red bell peppers
1 small red onion, thinly sliced into rings
1/2 cup salsa
2 tablespoons chopped, cilantro or parsley
8 cups shredded romaine lettuce
1/2 cup shredded, reduced-fat cheddar cheese

In a small bowl, combine sour cream, 1- 1/2 tablespoons of the lime juice, sugar, chili powder and cumin. Refrigerate dressing until ready to use. Spray a large, non-stock skillet with non-stick spray. Add chicken. Cook and stir over medium-heat until chicken is no longer pink and lightly browned. Add peppers and onions. Cook for 3 more minutes. Add salsa and cook for 2 more minutes. Stir in remaining 1 tablespoon lime juice and cilantro. Mix well. Remove from heat. To assemble salad, divide lettuce among 4 servings plates. Top with warm chicken mixture. Spoon dressing over salad. Sprinkle with cheese. Serve immediately.

Makes 4 servings.
Nutritional values per servingCalories: 223
Fat: 10 gm
Saturated Fat: 6 gm
Cholesterol: 0 mg
Carbohydrate: 14 gm
Fiber: 4 gm
Protein: 34 gm
Sodium: 418 mg

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