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!
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VERIFIED BY Taste of Home Test Kitchen
- 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
- 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 thermometer reads 170°. Remove and keep warm.
- 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.
- In a small bowl, combine the sour cream, pepper jelly and lemon juice; set aside.
- 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.
Originally published as Spicy Warm Chicken Salad in Simple & Delicious September/October 2006, p61
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