Fiesta Chicken Salad

  1. 1/4 cup margarine or butter, cut up
  2. 6 boneless, skinless chicken breast halves
  3. 2 eggs
  4. 1 1/4 cups Old El Paso(R) Picante or Thick 'n Chunky Salsa
  5. 1 1/3 cups Progresso(R) Plain Bread Crumbs
  6. 1 teaspoon salt
  7. 1 teaspoon cumin
  8. 1 teaspoon chili powder
  9. 1/2 teaspoon ground oregano
  10. 4 green onions, sliced
  11. 1 (16 ounce) package mixed salad greens
  12. 3 medium tomatoes, chopped
  13. 1 (8 ounce) bottle red wine vinegar and oil salad dressing
  14. 1 cup sour cream
  15. 1 avocado, peeled, sliced

Nutrition Info

Per Serving

  • Calories: 458 kcal
  • Carbohydrates: 26 g
  • Dietary Fiber: 4 g
  • Fat: 27 g
  • Protein: 26 g
  • Sugars: 6 g

2. Cooking Directions

  1. Heat oven to 400 degrees F. Place margarine in ungreased 15x10x1-inch baking pan. Place in oven; until margarine is melted. Remove from oven. Tilt pan to coat with margarine.
  2. 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.
  3. In shallow bowl, combine bread crumbs, salt, cumin, chili powder and oregano; 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 400 degrees F for 15 to 20 minutes or until chicken is no longer pink in center.
  4. Reserve 1 tablespoon of the green onions for garnish. In large bowl, combine remaining onions, salad greens and tomatoes; toss gently. Pour half of the salad dressing over salad; toss to coat. Arrange evenly on 8 individual plates.
  5. Spoon chicken onto 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 salads with remaining half of salad dressing, 1/2 cup sour cream and 1 cup picante.


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Jamie Oliver - Recipes