Chicken Salad with Jalapeno Cream Dressing |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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A Southwest style dinner or luncheon salad topped with a creamy dressing made with jalapeno pepper jelly. Ingredients:
1/2 cup jalapeno jelly |
1/2 cup sour cream |
1 tablespoon fresh lime juice |
1 tablespoon chopped fresh cilantro |
2/3 cup canned black beans, drained and rinsed |
1/2 cup canned corn, drained |
2/3 cup chopped fresh tomato |
2 tablespoons chopped green onions |
1/3 cup picante sauce |
salt |
4 boneless skinless chicken breast halves |
1 1/2 tablespoons taco seasoning |
1 tablespoon olive oil |
4 cups mixed salad greens |
garnish canned jalapeno slices, optional |
Directions:
1. Jalapeno Cream Dressing: Whisk together jelly, sour cream, lime juice and cilantro, chill until serving time.
2. Salad: Combine black beans,corn, tomato, green onion, picante sauce and salt to taste, set aside.
3. Sprinkle both sides of the chicken breasts with taco seasoning.
4. Heat oil in a non-stick skillet over medium heat.
5. Add chicken and cook 6-8 minutes per side or until juices run clear when stuck with a fork.
6. Remove from the pan, let sit 10 minutes then slice crosswise.
7. Arrange salad greens on a platter or 4 individual plates.
8. Top with chicken slices and spoon black bean mixture around the chicken.
9. Top the chicken with 1/2 of the dressing, garnish with jalapeno slices if desired, and pass the remaining dressing.
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