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Receta Arizona Style Chicken Salad
by Global Cookbook

Arizona Style Chicken Salad
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  Raciónes: 8

Ingredientes

  • 1/4 c. Margarine or possibly butter, cut into 4 pcs
  • 6 x Boneless skinless chicken breast halves
  • 2 x Large eggs
  • 1 1/4 c. Picante sauce
  • 1 1/3 c. Progresso Plain Bread Crumbs
  • 1 tsp Salt
  • 1/2 tsp Cumin
  • 1/2 tsp Chili pwdr
  • 1 Tbsp. Packaged Taco Seasoning
  • 4 x Green onions, sliced
  • 2 c. Mixed salad greens of choice I use boston lettuce and bib lettuce
  • 1 Tbsp. Finely minced cilantro
  • 3 med Tomatoes, minced
  • 1/2 x Thinly sliced sweet onion
  • 1 bot (8-ounce.) red wine vinegar and oil salad dressing
  • 1 x Avocado, peeled, sliced
  • 1 c. Lowfat sour cream

Direcciones

  1. Heat oven to 400F. Place margarine in 15x10x1-inch baking pan. Place pan in oven; heat 3 min or possibly till margarine is melted. Tilt pan to coat with margarine. Meanwhile, cut chicken breast halves in half lengthwise. Cut crosswise into 1/2-inch slices. In large bowl, beat Large eggs; stir in chicken and 1/4 c. of the picante. In shallow bowl, combine bread crumbs, salt, cumin, chili pwdr; taco seasoning mix well. Add in chicken pcs to bread crumb mix, a few at a time; turn to coat. Place coated chicken in margarine-coated pan. Bake at 400F. for 15 to 20 min or possibly till chicken is no longer pink. Reserve 1 Tbsp. of the green onions for garnish. In large bowl, combine remaining onions, salad greens, cilantro and tomatoes; toss gently. Pour half of the dressing over salad; toss to coat. Arrange proportionately on 8 individual plates. Spoon chicken into center of each salad. Top each with 1 Tbsp. lowfat sour cream and about 1/2 tsp. reserved green onions. Garnish each plate with avocado slices. Serve with remaining half of salad dressing, 1/2 c. lowfat sour cream and 1 c. picante. I have adapted this recipe and submitted with changes for personal use by Marina 8 servings.