Mexican Chicken Salad
Posted by: Shaz Mon, 16 Aug 2004, at 7:41 a.m.
1/4 cup butter or margarine
1 cup sour cream
1 cup salsa
1 teaspoon plus 1 tablespoon taco seasoning mix, divided
2 eggs, beaten
1 1/2 cups dry breadcrumbs
4 boneless, skinless chicken breast halves
1 bag salad greens
1 11.5-ounce can Mexican corn, chilled and drained
4 ounces sliced black olives
1 medium tomato, cut into wedges
2 green onions, thinly sliced
1 cup shredded Cheddar or Monterey Jack cheese
Preheat oven to 375 degrees and place 4 dinner plates in freezer to chill.
Combine sour cream, salsa and 1 teaspoon taco seasoning in a small bowl. Cover
Place the butter or margarine in a 9-inch ovenproof baking dish. Place the dish
in the oven, and remove when butter is melted, about 5 minutes.
Combine the breadcrumbs and the taco seasoning mix in a pie plate or plastic
bag. Place the beaten eggs in a pie plate or shallow bowl. Dip the chicken
breasts first into the egg, then into the seasoned breadcrumbs, coating well on
both sides. Place the chicken in the preheated baking dish, turning to coat both
sides with the butter. When all chicken 4 breasts are coated, place in the oven
and bake for 30 to 35 minutes, until chicken is done.
Remove chicken from oven. Divide the salad greens evenly among the 4 chilled
dinner plates. Divide the corn, olives, tomatoes, green onions and shredded
cheese evenly among the plates. Top each salad with a chicken breast, and pass
the sour cream and salsa dressing at the table.
Makes 4 servings.