Chicken salad picante
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Chicken salad picante
  Chicken    Salad    Poultry  
Last updated 6/12/2012 12:49:45 AM. Recipe ID 11169. Report a problem with this recipe.
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      Title: Chicken salad picante
 Categories: Poultry, Dpiinc
      Yield: 4 Servings
 
      4 ea Breasts, chicken, halves,
           -- broiler/fryer, boned,
           -- skinned
    1/2 c  Dressing, bottled, ranch,
           -- fat free
      2 tb Sauce, picante
      1 ts Chili powder, divided
    1/4 ts Salt
      1 tb Oil, vegetable
      4 c  Greens, salad, mixed
           -- torn into bite-sized
           -- pieces
      1 md Avocado, peeled, halved,
           -- pitted, cut into hori-
           -- zontal slices
      1 md Onion, red, thinly sliced
           -- into rings
      2 md Tomatoes, cut in 8 wedges
           -- each
      2 tb Cilantro, chopped, OR
      2 tb Parsley, chopped
 
       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.
  




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Recipe ID 11169 (Apr 03, 2005)

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