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Chicken Salad Picante

  • 4servings
  • 30minutes
  • 224calories

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Source: recipeland.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids
VitaminsA, B2, B3, B6, B9, C, P
MineralsNatrium, Manganese, Silicon, Potassium, Iron, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 4 each chicken breast halves, broiler/fryer, boned, skinned

  2. 1/2 cup salad dressing, creamy ranch bottled, fat free

  3. 2 tablespoons sauce picante

  4. 1 teaspoon chili powder divided

  5. 1/4 teaspoon salt

  6. 1 tablespoon vegetable oil vegetable

  7. 4 cups greens salad, mixed, torn into bitesized, pieces

  8. 1 medium avocado peeled, halved,, pitted, cut into horizontal slices

  9. 1 medium onion red, thinly sliced, into rings

  10. 2 medium tomatoes cut in

  11. 8 wedges, each 2 tablespoons cilantro chopped, or,

  12. 2 tb parsley, chopped*

Instructions Jump to Ingredients ↑

  1. In a small bowl, mix together salad dressing, picante sauce, and a 1/2 teaspoon of chili powder; set aside.

  2. Mix the remaining 1/2 teaspoon of chili powder with the salt and sprinkle the mixture over the chicken.

  3. Heat the oil to a medium-high temperature in a fry pan.

  4. Add chicken and cook, turning, about 8 minutes or until brown and fork tender.

  5. Remove the chicken to a cutting board and cut horizontally into 1/2-inch slices.

  6. Place one-fourth of the lettuce on each of four serving plates.

  7. On each plate, arrange one sliced chicken breast half over the lettuce.

  8. Place avocado, onion, and tomatoes around the chicken.

  9. Drizzle 2 tablespoons of dressing over each salad.

  10. Sprinkle salad with cilantro or parsley, if desired.

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