Ingredients for Spicy Warm Chicken Salad
- Onion Soup Mix
- Boneless Skinless Chicken Breast Halves
- Olive Oil
- Pinto Beans
- Frozen Corn
- 1/2 cup picante sauce
- Green Chilies
- Green Onion
- 1/2 cup sour cream
- Jalapeno Jelly
- 1 tablespoon lemon juice
- Iceberg Lettuce
- Romaine Lettuce
- Sweet Red Pepper
- Fresh Cilantro
- Jalapeno Peppers
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How to Make Spicy Warm Chicken Salad
- Pat 2 (6-ounce) boneless, skinless chicken breasts dry and rub both sides with 1 packet (1 ounce) ranch-style seasoning mix.
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add chicken and cook for 8-10 minutes per side, or until a meat thermometer inserted into the thickest part registers 170°F (77°C).
- Remove chicken from skillet and set aside to rest. Tent with foil to keep warm.
- Add 1 (15-ounce) can black beans (drained and rinsed), 1 cup frozen corn, and 1/2 cup picante sauce to the same skillet.
- Cook and stir over medium heat for 2-3 minutes, or until heated through.
- Stir in 1/2 cup chopped pickled jalapeños and 1/4 cup chopped red onion. Remove from heat and set aside.
- In a small bowl, whisk together 1/2 cup sour cream, 1/4 cup pepper jelly, and 1 tablespoon lemon juice. Set aside.
- In a large bowl, toss together 4 cups mixed greens (e.g., romaine, butter lettuce) and divide among 4 salad plates.
- Slice the rested chicken and arrange it over the greens on each plate.
- Arrange the red pepper and bean mixture around the chicken.
- Drizzle each salad with the sour cream mixture and sprinkle with 2 tablespoons chopped fresh cilantro.
- Serve immediately with extra jalapeños on the side, if desired.
Nutrition Information (Approximate per serving)
Sodium
39 g
Sugar
111g
Fat
25g
Carbs
26g
