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Fiesta Chicken Salad

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Fiesta Chicken Salad
  • Prep 30 min
  • Total 0 min
  • Ingredients 15
  • Servings 8
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Progresso® bread crumbs provide a simple addition to this crunchy chicken salad. A delicious Mexican dinner flavored with Old El Paso® salsa!
Updated Dec 3, 2010
Bake-Off® Contest 37, 1996
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.

Nutrition Information

520 Calories, 35g Total Fat, 27g Protein, 25g Total Carbohydrate, 7g Sugars

Nutrition Facts

Serving Size: 1/8 of Recipe
Calories
520
Calories from Fat
320
Total Fat
35g
54%
Saturated Fat
9g
45%
Cholesterol
120mg
40%
Sodium
750mg
31%
Total Carbohydrate
25g
8%
Dietary Fiber
4g
16%
Sugars
7g
Protein
27g
% 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.
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