Fiesta Chicken Salad

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

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Servings 8

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Bake-Off® Contest 37, 1996

Greta Eberhardt

San Pedro, California

ingredients 15
Prep Time 30 min
Total Time 0 min

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

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Directions

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.