Jalapeño Tex-Mex Chicken Salad

This terrific recipe for Jalapeño Tex-Mex Chicken Salad was submitted by Jeanne Holt, Mendota Heights, MN.

Recipe Ingredients:

Jalapeño Cream Dressing:
1/2 cup jalapeno pepper jelly
1/2 cup sour cream
1 tablespoon fresh lime juice
1 tablespoon minced fresh cilantro

Salad:
2 teaspoons taco seasoning
1 teaspoon garlic pepper
4 boneless, skinless chicken breast halves
1 tablespoon vegetable oil
2/3 cup canned black beans, rinsed and drained
1/2 cup canned corn, drained
1/4 cup mild picante sauce
1 tablespoon chopped green onions
2/3 cup chopped, seeded tomato
4 cups prepared mixed salad greens
8 thin slices jalapeño pepper
1 plum tomato, cut in wedges
Cilantro sprigs

Cooking Directions:

1. For Jalapeño Cream Dressing: In small bowl, mix together 1/2 cup jalapeño pepper jelly, 1/2 cup sour cream, 1 tablespoon fresh lime juice and 1 tablespoon minced fresh cilantro; set aside.
2. For Salad: In small bowl, mix taco seasoning and garlic pepper; sprinkle on both sides of chicken.
3. 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.
4. In frypan, place black beans, corn and picante sauce. Cook just to heat through; remove from heat. Stir in green onion and tomato.
5. 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 Jalapeño Cream Dressing and 2 slices jalapeño pepper. Spoon warm bean mixture around chicken. Garnish with tomato wedges and cilantro. Pass extra dressing.

Makes 4 servings.

Recipe provided courtesy of the National Chicken Council. Used with permission.