Arizona Style Chicken Salad
- 1/4 c Margarine or butter; cut
- -into 4 pieces
- 6 Boneless skinless chicken
- -breast halves
- 2 Eggs
- 1 1/4 c Picante sauce
- 1 1/3 c Progresso Plain Bread Crumbs
- 1 ts Salt
- 1/2 ts Cumin
- 1/2 ts Chili powder
- 1 tb Packaged Taco Seasoning
- 4 Green onions; sliced
- 2 c Mixed salad greens of choice
- -I use boston lettuce and
- -bib lettuce
- 1 tb Finely chopped cilantro
- 3 md Tomatoes; chopped
- 1/2 Thinly sliced sweet onion
- 1 Bottle (8-oz.) red wine
- -vinegar and oil salad
- -dressing
- 1 Avocado; peeled, sliced
- 1 c Sour cream
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 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; 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 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. I have adapted
this recipe and submitted with changes for personal use by Marina
8 servings.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by Jsgrl430@aol.com
on Sep 20, 1997
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; 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 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. I have adapted
this recipe and submitted with changes for personal use by Marina
8 servings.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by Jsgrl430@aol.com
on Sep 20, 1997
