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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 10 |
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Great main dish salad that makes for a wonderful entree. Ready in 30 minutes. Ingredients:
1 (1 ounce) envelope onion soup mix |
4 (4 ounce) boneless skinless chicken breast halves |
2 tablespoons olive oil |
1 (15 ounce) can pinto beans, rinsed and drained |
1 cup frozen corn |
1/2 cup picante sauce |
1 (4 ounce) can chopped green chilies |
1/4 cup chopped green onion |
1/2 cup sour cream |
1/2 cup jalapeno jelly |
1 tablespoon lemon juice |
2 cups chopped iceberg lettuce |
2 cups torn romaine lettuce |
1 small sweet red pepper, thinly sliced |
1/4 cup minced fresh cilantro |
2 jalapeno peppers, seeded and chopped |
Directions:
1. Rub soup mix over both sides of chicken.
2. In a large skillet, cook chicken in oil over medium heat for 8-10 minutes on each side or until a meat thermometer reads 170 degrees.
3. Remove and keep warm.
4. In the same skillet, combine the beans, corn, and picante sauce.
5. Cook and stir over medium heat for 2-3 minutes or until heated through.
6. Stir in chilies and onions, set aside.
7. In a small bowl, combine the sour cream, pepper jelly, and lemon juice, and set aside.
8. Toss lettuce and romaine, divide among 4 salad plates.
9. Slice chicken, arrange on greens.
10. Place red pepper slices and bean mixture around chicken.
11. Drizzle with sour cream mixture, sprinkle with cilantro.
12. Serve with jalapenos if desired.
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