Recipe submitted by Jeanne Holt, Mendota Heights,
MN
Jalapeno
Tex-Mex Chicken Salad
- 4 boneless, skinless chicken
breast halves
Jalapeno Cream Dressing (recipe follows)
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
- 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.
Recipe provided courtesy
of the National Chicken Council. Used with permission.
