Title: Arizona style chicken salad
 Categories: Main dish, Poultry, Salad
      Yield: 8 Servings
 
    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
 
  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.