Chicken Salad Picante

30 minutes Prep: 20 minutes Cook: 10 minutes

224 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients

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

Directions

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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Nutrition Facts

Serving Size 235g

Amount per Serving

Calories 224 34% of calories from fat

	% Daily Value*
Total Fat 8.0g	13%
Saturated Fat 2.0g	8%
Trans Fat 0.0g
Cholesterol 74mg	25%
Sodium 270mg	11%
Total Carbohydrate 8.0g	3%
Dietary Fiber 3.0g	13%
Sugars 4.0g
Protein 29.0g	58%

Vitamin A	131%		Vitamin C	82%
Calcium	9%		Iron	11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Member Review

Pitkin County Pork Chops

These pork chops come out so moist and tasty. The recipe is easy to prepare and uses ingredients that most people already have on hand. They are quite spicy, I suggest using less cayenne and depending on the type of chili sauce you use, cut the 1/2 cup down to a 1/4 cup (I use a very spicy asian chili sauce). These chops were enjoyed by the whole family including a picky child. This recipe will definitely be put into my regular recipe repitorie!

Reviewed by tambourinegirl