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Spicy Warm Chicken Salad Recipe

Spicy Warm Chicken Salad Recipe

This hearty main-dish salad, sent in by Iola Egle of Bella Vista, Arizona, makes a great cool-weather entree. It's colorful, delicious and filled with the kind of heat that’s great after a chilly football game or hike. Best of all, you can have it on the table in half an hour!
TOTAL TIME: Prep/Total Time: 30 min. YIELD:4 servings

Ingredients

  • 1 envelope onion soup mix
  • 4 boneless skinless chicken breast halves (4 ounces each)
  • 2 tablespoons olive oil
  • 1 can (15 ounces) pinto beans, rinsed and drained
  • 1 cup frozen corn
  • 1/2 cup picante sauce
  • 1 can (4 ounces) chopped green chilies
  • 1/4 cup chopped green onions
  • 1/2 cup sour cream
  • 1/2 cup jalapeno pepper jelly
  • 1 tablespoon lemon juice
  • 2 cups chopped iceberg lettuce
  • 2 cups torn romaine
  • 1 small sweet red pepper, thinly sliced
  • 1/4 cup minced fresh cilantro
  • 2 jalapeno peppers, seeded and chopped, optional

Directions

  • 1. Rub soup mix over both sides of chicken. 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°. Remove and keep warm.
  • 2. In the same skillet, combine the beans, corn and picante sauce. Cook and stir over medium heat for 2-3 minutes or until heated through. Stir in chilies and onions; set aside.
  • 3. In a small bowl, combine the sour cream, pepper jelly and lemon juice; set aside.
  • 4. Toss lettuce and romaine; divide among four salad plates. Slice chicken; arrange on greens. Place red pepper slices and bean mixture around chicken. Drizzle with sour cream mixture; sprinkle with cilantro. Serve with jalapenos if desired. Yield: 4 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts

1 each: 417 calories, 11g fat (3g saturated fat), 26mg cholesterol, 1054mg sodium, 65g carbohydrate (23g sugars, 8g fiber), 16g protein

Reviews for Spicy Warm Chicken Salad

Sort By :
MY REVIEW
Reviewed May. 15, 2015

"Delicious! I loved this main dish salad and served it with crusty bread from the bakery for a filling dinner."

MY REVIEW
Reviewed Sep. 6, 2008

"It was a pain to find the jalapeno pepper jelly, but worth it, because this salad was a hit at my house. You coul almost go with out the dressing, because of all the yummy toppings that this salad allready has going for it."

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Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.