Arizona style chicken salad

Yield: 8 Servings

Measure Ingredient
¼ cup Margarine or butter; cut into 4 pieces
6 \N Boneless skinless chicken breast halves
2 \N Eggs
1¼ cup Picante sauce
1⅓ cup Progresso Plain Bread Crumbs
1 teaspoon Salt
½ teaspoon Cumin
½ teaspoon Chili powder
1 tablespoon Packaged Taco Seasoning
4 \N Green onions; sliced
2 cups Mixed salad greens of choice I use boston lettuce and bib lettuce
1 tablespoon Finely chopped cilantro
3 mediums Tomatoes; chopped
½ \N Thinly sliced sweet onion
1 \N Bottle (8-oz.) red wine vinegar and oil salad dressing
1 \N Avocado; peeled, sliced
1 cup Sour cream
\N 8 servings.

Heat oven to 400F. Place margarine in 15x10x1-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 ½-inch slices. In large bowl, beat eggs; stir in chicken and ¼ cup of the picante. In shallow bowl, combine bread crumbs, salt, cumin, chili powder; taco seasoning 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 400F. 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, cilantro 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 ½ teaspoon reserved green onions. Garnish each plate with avocado slices. Serve with remaining half of salad dressing, ½ cup sour cream and 1 cup picante. I have adapted this recipe and submitted with changes for personal use by Marina Posted to TNT - Prodigy's Recipe Exchange Newsletter by Jsgrl430@...

on Sep 20, 1997

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