Ingredients
1/3
cup nonfat sour cream
2
tablespoons oil
1
teaspoon lime juice
1/2
teaspoon sugar
1/2
teaspoon cumin
3
(4-oz.) pkg. refrigerated mesquite-seasoned boneless skinless chicken breast fillet, cut into bite-sized strips
2
medium onions, cut into thin wedges
1
red or green bell pepper, cut into small pieces
1/2
cup Old El Paso™ Salsa
4
cups torn romaine lettuce
Preparation
In small bowl, combine all dressing ingredients; blend well. Set aside.
Spray 12-inch nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add chicken; cook 2 minutes or until chicken is no longer pink and lightly browned, stirring frequently. Add onions and bell pepper; cover and cook 2 minutes.
Add salsa; cook an additional 3 to 5 minutes or until vegetables are crisp-tender, stirring constantly.
To serve, arrange lettuce on individual dinner plates. Top each with hot chicken mixture. Spoon dressing over salad.
