We support you, just not your browser.
Your browser hasn't been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox or Safari.
Save and Share
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X

Fiesta Chicken Salad

(5)
  0 reviews
  • 30 min prep time
  • total time
  • 15 ingredients
  • 8 servings
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X

Progresso® bread crumbs provide a simple addition to this crunchy chicken salad. A delicious Mexican dinner flavored with Old El Paso® salsa!

Bake-Off® Contest 37, 1996
Greta Eberhardt
San Pedro, California

Ingredients

1/4
cup margarine or butter, cut into 4 pieces
6
boneless skinless chicken breast halves
2
eggs
1 1/4 cups Old El Paso™ Picante or Thick 'n Chunky Salsa
1 1/3
cups Progresso™ Plain Bread Crumbs
1
teaspoon salt
1
teaspoon cumin
1
teaspoon chili powder
1/2
teaspoon ground oregano
4
green onions, sliced
1
(16-oz.) pkg. mixed salad greens
3
medium tomatoes, chopped
1
(8-oz.) bottle red wine vinegar and oil salad dressing
1
cup sour cream
1
avocado, peeled, sliced

Steps

  • 1 Heat oven to 400°F. Place margarine in ungreased 15x10x1-inch baking pan. Place in oven; until margarine is melted. Remove from oven. Tilt pan to coat with margarine.
  • 2 Meanwhile, cut chicken breast halves in half lengthwise. Cut crosswise into 1/2-inch slices. In large bowl, beat eggs; stir in chicken and 1/4 cup of the picante.
  • 3 In shallow bowl, combine bread crumbs, salt, cumin, chili powder and oregano; mix well. Add chicken pieces to bread crumb mixture, a few at a time; turn to coat. Place coated chicken in margarine-coated pan. Bake at 400°F. for 15 to 20 minutes or until chicken is no longer pink in center.
  • 4 Reserve 1 tablespoon of the green onions for garnish. In large bowl, combine remaining onions, salad greens and tomatoes; toss gently. Pour half of the salad dressing over salad; toss to coat. Arrange evenly on 8 individual plates.
  • 5 Spoon chicken onto center of each salad. Top each with 1 tablespoon sour cream and about 1/2 teaspoon reserved green onions. Garnish each plate with avocado slices. Serve salads with remaining half of salad dressing, 1/2 cup sour cream and 1 cup picante.
  • 1 Heat oven to 400°F. Place margarine in ungreased 15x10x1-inch baking pan. Place in oven; until margarine is melted. Remove from oven. Tilt pan to coat with margarine.
  • 2 Meanwhile, cut chicken breast halves in half lengthwise. Cut crosswise into 1/2-inch slices. In large bowl, beat eggs; stir in chicken and 1/4 cup of the picante.
  • 3 In shallow bowl, combine bread crumbs, salt, cumin, chili powder and oregano; mix well. Add chicken pieces to bread crumb mixture, a few at a time; turn to coat. Place coated chicken in margarine-coated pan. Bake at 400°F. for 15 to 20 minutes or until chicken is no longer pink in center.
  • 4 Reserve 1 tablespoon of the green onions for garnish. In large bowl, combine remaining onions, salad greens and tomatoes; toss gently. Pour half of the salad dressing over salad; toss to coat. Arrange evenly on 8 individual plates.
  • 5 Spoon chicken onto center of each salad. Top each with 1 tablespoon sour cream and about 1/2 teaspoon reserved green onions. Garnish each plate with avocado slices. Serve salads with remaining half of salad dressing, 1/2 cup sour cream and 1 cup picante.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/8 of Recipe
Calories
520
Calories from Fat
320
% Daily Value
Total Fat
35g
54%
Saturated Fat
9g
45%
Cholesterol
120mg
40%
Sodium
750mg
31%
Total Carbohydrate
25g
8%
Dietary Fiber
4g
16%
Sugars
7g
7%
Protein
27g
27%
% Daily Value*:
Vitamin A
50%
50%
Vitamin C
25%
25%
Calcium
10%
10%
Iron
15%
15%
Exchanges:
1 Starch; 1/2 Fruit; 1 Vegetable; 3 1/2 Very Lean Meat; 6 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists

© 2015 ®/TM General Mills All Rights Reserved