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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This hearty main-dish salad, sent in by Iola Egle of Bella Vista, Arizona, makes a great cool-weather entree. It's colorful, delicious and filled with the kind of heat thatâs great after a chilly football game or hike. Best of all, you can have it on the table in half an hour! 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 |
Directions:
1. 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.
2. 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.
3. In a small bowl, combine the sour cream, pepper jelly and lemon juice; set aside.
4. 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. Yield: 4 servings.
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