Fajita Salad With Creamy Cilantro-Lime Sauce

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1 tablespoon olive oil

1 teaspoon ground cumin

1 teaspoon paprika

1 teaspoon chili powder

1/2 teaspoon salt

1/4 teaspoon black pepper

1 pound skinned, boned chicken breast, cut into thin strips

Cooking spray

6 cups shredded romaine lettuce

1 1/3 cups thinly sliced green bell pepper rings

1 cup sliced red onion, separated into rings

1/2 cup (2 ounces) shredded reduced-fat Monterey Jack cheese

2 tablespoons sliced ripe olives

1 (15-ounce) can pinto beans, rinsed and drained

1 medium tomato, cut into 8 wedges

Creamy Cilantro-Lime Sauce

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