Chicken fajita salad

Strips of spicy chicken served warm with peppers and onion on a bed of lettuce, dressed with a sour cream dressing. Ideal as a quick summer lunch.
Serves: 4
Preparation Time: 10 minutes
Cooking Time: 10 minutes
4 oz / 110 g sour cream
2 tbsp lime juice
1 tsp sugar
1 tbsp olive oil
4 chicken breasts, skins removed, cut into thin strips.
2 green peppers, deseeded and sliced
2 red peppers, deseeded and sliced
1 small red onion, finely sliced
4 oz / 110 g salsa (ready made or home made - see 'Mexican salsa')
1 iceberg or large romaine lettuce, shredded
2 oz / 50 g grated cheddar cheese
Herbs & Spices
1/4 tsp Chilli Ground
1/4tsp Cumin Ground
2 tbsp fresh Coriander Leaf or 2 tsp Coriander Leaf
4 tsp Fajita Seasoning
Cooking Instructions
Rub the fajita seasoning into the chicken strips and set aside.

Make the dressing by combining the sour cream, 1 tbsp lime juice, sugar, chili powder and cumin in a small bowl. Check for seasoning and add a little more lime juice if necessary then put in the fridge until needed.

Heat the oil in a large frying pan over a medium to high heat. Add the chicken and fry until starting to brown all over. Add the peppers and the onion. Continue to cook for 3-4 minutes. Add the salsa and cook for a further 3 minutes. The chicken should be cooked through by now. If not, continue until it is. Add 1 tbsp lime juice and the coriander, mix well and remove from heat.

Divide the lettuce among 4 bowls and top with the warm chicken and vegetables. Spoon over the dressing and sprinkle with cheese. Serve immediately.