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JALAPENO TEX-MEX CHICKEN SALAD




Source of Recipe


Recipe from the National Chicken Council


List of Ingredients




4 boneless, skinless chicken breast halves
1 tablespoon chopped green onion tops
2/3 cup chopped, seeded tomato
2 teaspoons taco seasoning
4 cup bag prepared mixed salad greens
1 teaspoon garlic pepper
1 tablespoon vegetable oil
8 thin slices jalapeno pepper
2/3 cup canned black beans, rinsed and drained
1/2 cup canned corn, drained
1/4 cup mild picante sauce
1 plum tomato, cut in wedges
cilantro sprigs
Jalapeno Cream Dressing: recipe follows

Recipe



Prepare Jalapeno Cream Dressing; set aside. In small bowl, mix taco seasoning and garlic pepper; sprinkle on both sides of chicken. In large frypan, place oil and heat to medium temperature. Add chicken and cook about 12 minutes or until brown on both sides and fork can be inserted with ease. Remove chicken from frypan and set aside. In frypan, place black beans, corn and picante sauce. Cook just to heat through; remove from heat. Stir in green onion and tomato. Arrange salad greens on serving platter. Cut each chicken breast in crosswise slices (do not separate) and fan slices. Place on top of salad greens and top each chicken breast with 1 tablespoon Jalapeno Cream Dressing and 2 slices jalapeno pepper. Spoon warm bean mixture around chicken. Garnish with tomato wedges and cilantro. Pass extra dressing. Makes 4 servings.

Jalapeno Cream Dressing:
In small bowl, mix together 1/2 cup jalapeno pepper jelly, 1/2 cup sour cream, 1 tablespoon fresh lime juice and 1 tablespoon minced fresh cilantro.