Express Chicken Fajita Salad

I came across this recipe in the recent Slimming World magazine and I made it for my evening meal tonight. I made it for around 420 calories per person and it was absolutely delicious! I did this without the dressing and instead used a healthy option soured cream as I had some in the fridge. I found this recipe very simple to make and it did not take long as I did it when I came in from work.

EXPRESS CHICKEN FAJITA SALAD

Serves: 4
Ready in about: 20 minutes

INGREDIENTS:
4 chicken breast fillets, cut into strips
2 tsp paprika
2 tsp ground cumin
Salt and freshly ground pepper
Fry Light
3 mixed peppers, deseeded and cut into strips
5oz/142g fat-free natural yoghurt
Juice of 1 lime
2x 250g pouches Uncle Ben's Express Mixed Pepper Rice (I used Golden Vegetable as the shop did not have the suggested one)
1 Cos Lettuce, leaves torn, washed and dried (I used Little Gem Lettuce instead as no Cos available)
3 1/2 oz/100g baby spinach (I never used this as I don't like spinach)
4 tomatoes, cut into wedges
1/2 cucumber, sliced
3 limes, halved, to serve

HOW TO MAKE:
1. Put the chicken strips in a bowl with the paprika and ground cumin to season.
2. Pre-heat a large, non-stick frying pan and spray with Fry Light. Add the peppers and stir-fry for 6-7 minutes until softened. Remove and put in a bowl. Keep warm.
3. Spray the pan again and add the chicken strips. Cook for 5 minutes, stirring often.
4. For the dressing, mix the natural yoghurt and the lime juice in a bowl and season. Cook the rice as per instructions on the pouch.
5. To serve, put a layer of lettuce and spinach on 4 plates and spoon over the rice. Add the tomatoes, cucumber, peppers and chicken. Serve with the yoghurt dressing and the lime halves to squeeze over.

DONE!!!! yuuuummmm!!