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Recipe: Chicken Salad With Jalapeno Cream Dressing
Similar Categories: Chicken, Salad, Jalapeno, Cream, Dressing
Jalapeno Cream Dressing
1/2 cup jalapeno jelly
1/2 cup sour cream
1 tablespoon fresh lime juice
1 tablespoon chopped fresh cilantro
Salad
2/3 cup canned black beans, drained and rinsed
1/2 cup canned corn, drained
2/3 cup chopped fresh tomatoes
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
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.
1/2 cup jalapeno jelly
1/2 cup sour cream
1 tablespoon fresh lime juice
1 tablespoon chopped fresh cilantro
Salad
2/3 cup canned black beans, drained and rinsed
1/2 cup canned corn, drained
2/3 cup chopped fresh tomatoes
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
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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