Arizona Style Chicken Salad

Categories: Main dish | Poultry | Salad

Serves: 8 Servings

Ingredients:

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

Instructions:
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

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