Spicy Warm Chicken Salad Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
1 envelope onion soup mix
4 boneless skinless chicken breast halves (4 ounces each)
2 tablespoons olive oil
1 can (15 ounces) pinto beans, rinsed and drained
1 cup frozen corn
1/2 cup picante sauce
1 can (4 ounces) chopped green chilies
1/4 cup chopped green onions
1/2 cup sour cream
1/2 cup jalapeno pepper jelly
1 tablespoon lemon juice
2 cups chopped iceberg lettuce
2 cups torn romaine
1 small sweet red pepper, thinly sliced
1/4 cup minced fresh cilantro
2 jalapeno peppers, seeded and chopped, optional
Instructions
Rub soup mix over both sides of chicken. 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 °. Remove and keep warm.
In the same skillet, combine the beans, corn and picante sauce. Cook and stir over medium heat for 2-3 minutes or until heated through. Stir in chilies and onions; set aside.
In a small bowl, combine the sour cream, pepper jelly and lemon juice; set aside.
Toss lettuce and romaine; divide among four salad plates. Slice chicken; arrange on greens. Place red pepper slices and bean mixture around chicken. Drizzle with sour cream mixture; sprinkle with cilantro. Serve with jalapenos if desired.
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