“Great main dish salad that makes for a wonderful entree. Ready in 30 minutes.”
READY IN:
30mins
SERVES:
4
YIELD:
4 chicken salads
UNITS:
US

Ingredients Nutrition

Directions

  1. Rub soup mix over both sides of chicken.
  2. In a large skillet, cook chicken in oil over medium heat for 8-10 minutes on each side or until a meat thermometer reads 170 degrees.
  3. Remove and keep warm.
  4. In the same skillet, combine the beans, corn, and picante sauce.
  5. Cook and stir over medium heat for 2-3 minutes or until heated through.
  6. Stir in chilies and onions, set aside.
  7. In a small bowl, combine the sour cream, pepper jelly, and lemon juice, and set aside.
  8. Toss lettuce and romaine, divide among 4 salad plates.
  9. Slice chicken, arrange on greens.
  10. Place red pepper slices and bean mixture around chicken.
  11. Drizzle with sour cream mixture, sprinkle with cilantro.
  12. Serve with jalapenos if desired.

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