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Mexican Chicken Salad Recipe

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This recipe for Mexican Chicken Salad, by , is from The Perry Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Melissa Morauer
Added: Wednesday, July 23, 2008

Category:
Category:

Ingredients:  
Ingredients:  
4 boneless, skinless chicken breast halves (about 2 lbs total)
1/2 c all-purpose flour
1 tsp ground cumin
1 tsp chili powder
1 tsp dried oregano
1 c bread crumbs
1/2 c milk
2 eggs, beaten
1/4 c olive oil
2 heads romaine lettuce, outer leaves removed, torn into bite-sized pieces
1 c cherry tomatoes, halved
1/4 c sliced black olives
1 small red onion, thinly sliced
1 avocado, pitted, peeled, and sliced crosswise
1 cup Buttermilk Ranch Dressing (recipe in index)
Salt and freshly ground black pepper
1/2 cup grated sharp Cheddar cheese

Directions:
Directions:
Adjust the oven rack to the center position and preheat the to 375 F. With a meat pounder or a heavy skillet, lightly pound each chicken breast between sheets of waxed paper or plastic wrap to a thickness of about 1/4 inch.

Combine the flour, cumin, chili powder, and oregano in a small bowl, then spread this mixture on a large plate. Spread the bread crumbs on a second large plate. Pour the milk into a wide, shallow bowl. Dip one chicken breast into the milk and dredge it in the flour mixture, shaking off any excess. Dip the floured chicken breast in the egg and then the bread crumbs, coating it thoroughly on both sides. Repeat with the remaining chicken breasts.

Heat the oil in a large nonstick skillet over medium heat. Cook the chicken breasts until lightly brown on both sides, about 2 minutes per side. Transfer the breasts to a baking dish and finish cooking in the oven for 15 minutes. Then transfer the chicken to a cutting board and let cool. Cut the chicken on the diagonal into 3/8 inch slices.

To assemble the salad: toss the lettuce with the tomatoes, olives, onion, avocado, and dressing. Season to taste with salt and pepper. Top with the grated cheese and chicken.

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
Recipe courtesy of SFFD, Marty Verhaeg, Engine 13

 

 

 

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