Ingredients
1/2 cup low-fat sour cream
2 1/2 tbsp lime juice
1 tsp sugar
1/4 tsp 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 tbsp chopped fresh cilantro
8 cups shredded romaine lettuce
1/2 cup shredded sharp cheddar cheese
Directions:
In a small bowl combine sour cream 1 1/2 tbsp of the lime juice, sugar, chili
powder and cumin.
Refrigerate dressing until ready to use.
Spray a large, non stick wok or skillet with non-stick spray. Add chicken cook and stir over medium high heat until chicken is no longer pink. Continue to cook until chicken is lightly browned. add peppers and onions. cook for 3 more minutes. add salsa and cook for 2 more minutes. Stir in remaining 1 tbsp lime juice and cilantro. Mix well.
Remove from heat. Divide lettuce among 4 serving plates. Top with warm chicken mixture, then dressing over top, and sprinkle with cheese.
Note: I've also served this in a wrap
