Chicken Salad Picante

30 minutes Prep: 20 minutes Cook: 10 minutes

224 calories per serving view nutrition facts

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4	each	chicken breast	halves, broiler/fryer, boned, skinned
1/2	cup	salad dressing, creamy ranch	bottled, fat free
2	tablespoons	sauce	picante
1	teaspoon	chili powder	divided
1/4	teaspoon	salt
1	tablespoon	vegetable oil	vegetable
4	cups	greens	salad, mixed, torn into bitesized, pieces
1	medium	avocado	peeled, halved,, pitted, cut into horizontal slices
1	medium	onion	red, thinly sliced, into rings
2	medium	tomatoes	cut in 8 wedges, each
2	tablespoons	cilantro	chopped, or, 2 tb parsley, chopped

In a small bowl, mix together salad dressing, picante sauce, and a 1/2 teaspoon of chili powder; set aside.

Mix the remaining 1/2 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 1/2-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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Serving Size 235g

Amount per Serving

Calories 224 34% of calories from fat