For the Fajitas:
3/4 teaspoon chili powder
1/4 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1/2 teaspoon salt
4 skinless chicken breast halves, boned and defatted
4 teaspoons olive oil
For the Salad:
4 cups mixed salad greens
2 cups thinly sliced red onion
2 medium tomatoes, cut into wedges
1/2 cup chopped scallions
1/4 cup sliced kalamata olives
2 cups thinly sliced red bell peppers
12 tablespoons lo-cal Salad dressing, such as Trader Joe’s Cilantro or Litehouse Lite Salsa Ranch
In a small bowl, combine dry ingredients for the Fajitas. Cut chicken breast meat into 1-inch strips. Place strips flat on a plate and season with spice mix.
Heat a large sauté pan over medium heat and add olive oil. Cook chicken in batches, about 3 to 5 minutes to ensure nice browning. When cooked through, remove from heat and allow to cool completely. Refrigerate.
Ina a large bowl, combine mixed greens, red onion, tomato wedges, scallions, olives and red bell peppers. Toss to combine. Divide salad into equal portions on 4 large plates. Top each portion with 4 ounces chicken strips and drizzle with 3 tablespoons lo-cal dressing.
4 Servings – 320 Calories, 38 g protein, 23 g carbs, 9 g fat, 466 mg salt