Ingredients

• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon chili powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 lb boneless skinless chicken breast cut into strips
• cooking spray
• 6 cups shredded romaine lettuce
• 1 1/3 cups thinly sliced red pepper rings
• 1 cup sliced red onion, separated into rings
• 1/2 cup shredded reduced-fat monterey jack cheese (2 ounces)
• 2 tablespoons sliced ripe olives
• 1 (15oz) can black beans, rinsed and drained
• 1 cup cherry tomatoes chopped in half
• 1 avocado

Creamy Cilantro Lime Dressing

• 1/2 cup nonfat sour cream
• 1/2 cup light mayonnaise
• 1/3 cup skim milk
• 3 tablespoons lime juice
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon balsamic vinegar
• 2 large garlic cloves, minced

Method

1. Combine all ingredients for cilantro-lime sauce, and stir well with a whisk.  I added some mashed avocado here too.  Cover and chill
2. Combine first 6 ingredients, olive oil to black pepper in a medium bowl.  Add chicken; toss to coat.  Place a large nonstick skillet coated with cooking spray over medium heat until hot.  Add chicken mixture; saute 8 minutes or until chicken is done.  Alternatively place on skewers and grill on barbeque.
3. Roast peppers and red onions separately in oven.
4. To plate, place lettuce leaves in a circular pattern in large bowl (see picture).
5. Add roasted peppers and roasted red onion.
6. Add olives, beans, shredded cheese, cherry tomatoes and sliced avocado.  Add chicken.
7. Drizzle cilantro lime dressing.  Mix and serve.