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
       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
       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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