Total Time
1hr 5mins
Prep 45 mins
Cook 20 mins

This is out of "The Once-a-week Cookbook".

Ingredients Nutrition

  • 1 tablespoon olive oil
  • 1 (1 1/4 ounce) envelope fajita seasoning mix
  • 2 crookneck yellow squash, cut into 2-inch strips
  • 12 cup sauteed chopped onion
  • 1 (15 ounce) can black beans, drained
  • 1 (4 ounce) can sliced mushrooms
  • 1 cup roasted red pepper, sliced
  • 4 boneless skinless chicken breast halves, cooked
  • 12 cup nonfat sour cream
  • 12 cup lime yogurt
  • 4 ounces goat cheese, crumbled
  • 4 cups mixed salad greens

Directions

  1. Over medium heat, stir olive oil, fajita seasoning mix, squash, onion, black beans, and mushrooms in a large skillet. When the squash is tender, add the roasted red peppers and immediately remove from the heat.
  2. Cut the chicken into cubes and place in a large bowl. Add the vegetable mixture, soul cream, and lime yogurt. Stir until thoroughly mixed. Add the goat cheese and refrigerate for 30 minutes, then freeze into 4 portions.
  3. When ready, thaw in refrigerator, stir over medium heat in a saucepan until heated through. Serve hot over salad greens. Also good served cold.

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