Chicken Salad Picante

Recipe Ingredients

4		Breasts - chicken, halves, - broiler/fryer, bon
		Skinned
1/2 cup	118ml	Dressing - bottled, ranch, - fat free
2 tablespoons	30ml	Sauce - picante
1 teaspoon	5ml	Chili powder - divided
1/4 teaspoon	1.3ml	Salt
1 tablespoon	15ml	Oil - vegetable
4 cups	440g / 15oz	Greens - salad, mixed
		Torn into bite-sized - - pieces
1		Avocado - peeled, halved, - (medium) pitted, cut into h
		Zontal slices
1		Onion - red, thinly sliced (medium)
		Into rings
2		Tomatoes - cut in 8 wedges (medium)
		Each
2 tablespoons	30ml	Cilantro - chopped, or
2 tablespoons	30ml	Parsley - chopped

Recipe Instructions

In a small bowl, mix together salad dressing, picante sauce, and a 1/2 teaspoon of chili powder; set aside.

Mix the remaining 1/2 teaspoon of chili powder with the salt and sprinkle the mixture over the chicken.

Heat the oil to a medium-high temperature in a fry pan. Add chicken and cook, turning, about 8 minutes or until brown and fork tender.

Remove the chicken to a cutting board and cut horizontally into 1/2-inch slices.

Place one-fourth of the lettuce on each of four serving plates. On each plate, arrange one sliced chicken breast half over the lettuce.

Place avocado, onion, and tomatoes around the chicken. Drizzle 2 tablespoons of dressing over each salad. Sprinkle salad with cilantro or parsley, if desired.

Source:
"Chicken Cookery" - 1994 Delmarva Chicken Cooking Contest : Delmarva Poultry Industries, Inc. : Georgetown, Delaware, 19947-9622

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