Spicy Warm Chicken Salad Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 envelope onion soup mix
4 boneless skinless chicken breast halves (4 ounces each)
2 tablespoons olive oil
1 can (15 ounces) pinto beans, rinsed and drained
1 cup frozen corn
1/2 cup picante sauce
1 can (4 ounces) chopped green chilies
1/4 cup chopped green onions
1/2 cup sour cream
1/2 cup jalapeno pepper jelly
1 tablespoon lemon juice
2 cups chopped iceberg lettuce
2 cups torn romaine
1 small sweet red pepper, thinly sliced
1/4 cup minced fresh cilantro
2 jalapeno peppers, seeded and chopped, optional
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Directions: |
Directions:Rub soup mix over both sides of chicken. In a large skillet, cook
chicken in oil over medium heat for 8-10 minutes on each side or
until a meat thermometer reads 170°. Remove and keep warm.
In the same skillet, combine the beans, corn and picante sauce. Cook
and stir over medium heat for 2-3 minutes or until heated through.
Stir in chilies and onions; set aside.
In a small bowl, combine the sour cream, pepper jelly and lemon
juice; set aside.
Toss lettuce and romaine; divide among four salad plates. Slice
chicken; arrange on greens. Place red pepper slices and bean mixture
around chicken. Drizzle with sour cream mixture; sprinkle with
cilantro. Serve with jalapenos if desired. Yield: 4 servings. |
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Number Of
Servings: |
Number Of
Servings:4 Servings |
Preparation
Time: |
Preparation
Time:Prep/Total Time: 30 min. |
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