Chicken Salad Picante
Chili-rubbed chicken breasts sliced over crisp greens with creamy avocado, red onion, and tomatoes, drizzled with a spicy picante ranch dressing. Ready in 30 minutes.
YIELD
4 servingsPREP
20 minCOOK
10 minREADY
30 minWhen you want a salad with some real kick, this is the one.
Seasoned chicken breasts get a quick sear until golden and fork-tender, then get sliced and laid over a bed of mixed greens.
Creamy avocado, red onion rings, and juicy tomato wedges round out the plate, and the whole thing gets drizzled with a zesty picante-ranch dressing that brings the heat and the cool in one swoop.
From skillet to table in about 30 minutes, this is weeknight Tex-Mex at its finest.
Kitchen Tips
- Let the chicken rest a few minutes after cooking so it stays juicy when you slice it
- Use your favorite salsa or hot sauce in place of picante sauce to dial the heat up or down
- Add black beans or charred corn for a heartier Southwestern salad bowl
Ingredients
Directions
In a small bowl, mix together salad dressing, picante sauce, and a ½ teaspoon of chili powder; set aside.
Mix the remaining ½ teaspoon of chili powder with the salt and sprinkle the mixture over the chicken.
Heat the oil to a medium-high temperature in a fry pan.
Add chicken and cook, turning, about 8 minutes or until brown and fork tender.
Remove the chicken to a cutting board and cut horizontally into ½-inch slices.
Place one-fourth of the lettuce on each of four serving plates.
On each plate, arrange one sliced chicken breast half over the lettuce.
Place avocado, onion, and tomatoes around the chicken.
Drizzle 2 tablespoons of dressing over each salad.
Sprinkle salad with cilantro or parsley, if desired.
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