Fiesta Chicken Salad
Posted by: Tuddles Sat, 7 Feb 2004, at 10:27 a.m
Makes: 8 servings
1/4 cup margarine or butter, cut into 4 pieces
6 boneless skinless chicken breast halves
1 1/4 cups Old El Paso® Picante or Thick 'n Chunky Salsa
1 1/3 cups Progresso® Plain Bread Crumbs
1 teaspoon salt
1 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon ground oregano
4 green onions, sliced
1 (16-oz.) pkg. mixed salad greens
3 medium tomatoes, chopped
1 (8-oz.) bottle red wine vinegar and oil salad dressing
1 cup sour cream
1 avocado, peeled, sliced
1. Heat oven to 400°F. Place margarine in ungreased 15x10x1-inch baking pan.
Place in oven; until margarine is melted. Remove from oven. Tilt pan to coat
2. Meanwhile, cut chicken breast halves in half lengthwise. Cut crosswise into
1/2-inch slices. In large bowl, beat eggs; stir in chicken and 1/4 cup of the
3. In shallow bowl, combine bread crumbs, salt, cumin, chili powder and oregano;
mix well. Add chicken pieces to bread crumb mixture, a few at a time; turn to
coat. Place coated chicken in margarine-coated pan. Bake at 400°F. for 15 to 20
minutes or until chicken is no longer pink in center.
4. Reserve 1 tablespoon of the green onions for garnish. In large bowl, combine
remaining onions, salad greens and tomatoes; toss gently. Pour half of the salad
dressing over salad; toss to coat. Arrange evenly on 8 individual plates.
5. Spoon chicken onto center of each salad. Top each with 1 tablespoon sour
cream and about 1/2 teaspoon reserved green onions. Garnish each plate with
avocado slices. Serve salads with remaining half of salad dressing, 1/2 cup sour
cream and 1 cup picante.