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

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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  • prep time 30 min
  • total time
  • ingredients 15
  • servings 8
 

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

SAVE ON THIS RECIPE!

LOCATION

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.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/8 of Recipe
Calories
520
(
Calories from Fat
320),
% Daily Value
Total Fat
35g
35%
(Saturated Fat
9g,
9%
),
Cholesterol
120mg
120%;
Sodium
750mg
750%;
Total Carbohydrate
25g
25%
(Dietary Fiber
4g
4%
  Sugars
7g
7%
),
Protein
27g
27%
;
% Daily Value*:
Vitamin A
50%;
Vitamin C
25%;
Calcium
10%;
Iron
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.