|
Never miss another recipe... Sign up for our free monthly newsletter today!
Subscribing will not result in more spam! I guarantee it! NEWSLETTER
• Current Issue• Newsletter Archive • Sign Up Now 
Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
      |
|
 |
Fiesta Chicken Salad |
|
Serves: 8 Print this RecipeGreta Eberhardt - San Pedro, California Bake-Off® Contest 37, 1996 Prize Winner Flavorful, crumb-coated, baked chicken slices are served on a bed of mixed salad greens and chopped tomatoes. This warm main-dish salad is ready to eat in just 30 minutes. 1/4 cup margarine or butter, cut into 4 pieces 6 boneless skinless chicken breast halves 2 large eggs 1 1/4 cups medium chunky-style picante sauce 1 1/3 cups unseasoned bread crumbs 1 teaspoon salt 1 teaspoon cumin 1 teaspoon chili powder 1/2 teaspoon ground oregano 4 green onions, sliced 1 (16-ounce) package mixed salad greens 3 medium tomatoes, chopped 1 (8-ounce) bottle red wine vinegar and oil salad dressing 1 avocado, peeled, sliced 1 cup sour cream Heat oven to 400°F. Place margarine in 15 x 10 x 1-inch baking pan. Place pan in oven; heat 3 minutes or until margarine is melted. Tilt pan to coat with margarine. 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 picante. 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. 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 dressing over salad; toss to coat. Arrange evenly on 8 individual plates. Spoon chicken into 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 with remaining half of salad dressing, 1/2 cup sour cream and 1 cup picante. Nutrition Per Serving: Calories 530; Protein 27g; Carbohydrate 25g; Fat 36g; Sodium 740mg From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
Island Paradise Salad Bean and Pepper Salad with Citrus Dressing Easy Vegetable Bulgur Salad Southwestern Couscous Salad Spicy Corn and Black Bean Salad Texas Two-Step Slaw Fiesta Chicken Salad Grilled Chicken and Mango Corn Salad Mediterranean Corn Salad Cabbage Salad Vinaigrette with Crunchy Noodles Garden Chicken Salad Hot 'n Spicy Sautéed Mushrooms Potato Corn Bake Antipasto Tortellini Salad Broccoli Cauliflower Tetrazzini Savory Mashed Potato Pie Mexican Fiesta Biscuit Bake Saucy Bean 'n Bacon Bake Black Bean Mole and Coconut Couscous Santa Fe Corn and Cheese Bake Turkey and Pasta Coleslaw 03: Side Dishes and Salads |
|
|
Affiliate Program | Privacy Policy | Other Resources | Contact Us
© 2008 DVO Enterprises, Inc. All rights reserved. Sales: 1-888-462-6656 |
