Recipe - Arizona Style Chicken Salad

One fourth cup Margarine or butter; cut
into 4 pieces
6 Boneless skinless chicken
breast halves
2 Eggs
1 One fourth cup Picante sauce
1 1/3 cup Progresso Plain Bread Crumbs
1 teaspoon Salt
One half teaspoon Cumin
One half teaspoon Chili powder
1 tablespoon Packaged Taco Seasoning
4 Green onions; cut or sliced up
2 cup Mixed salad greens of choice
I use boston lettuce and
bib lettuce
1 tablespoon Finely chopped cilantro
3 md Tomatoes; chopped
One half Thinly cut or sliced up sweet onion
1 Bottle (8oz.) red wine
vinegar and oil salad
dressing
1 Avocado; peeled, cut or sliced up
1 cup Sour cream

Heat oven to 400F. Place margarine in 15x10x1inch baking pan. Place pan in
oven; heat 3 minutes or until margarine is melted. Tilt pan to coat with
margarine. Meanwhile, cut chicken breast halves in half lengthwise. Cut
crosswise into 1/2inch slices. In large bowl, beat eggs; stir in chicken
and One fourth cup of the picante. In shallow bowl, combine bread crumbs, salt,
cumin, chili powder; taco seasoning mix well. Add chicken pieces to bread
crumb mixture, a few at a time; turn to coat. Place coated chicken in
margarinecoated pan. Bake at 400F. for 15 to 20 minutes or until chicken
is no longer pink. Reserve 1 tablespoon 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
evenly on 8 individual plates. Spoon chicken into center of each salad. Top
each with 1 tablespoon sour cream and about One half teaspoon reserved green
onions. Garnish each plate with avocado slices. Serve with remaining half
of salad dressing, One half cup sour cream and 1 cup picante. I have adapted
this recipe and submitted with changes for personal use by Marina
8 servings.

Posted to TNT Prodigy's Recipe Exchange Newsletter by Jsgrl430@aol.com
on Sep 20, 1997