Recipe - Chicken Salad Picante

4 Breasts, chicken, halves,
broiler/fryer, boned,
skinned
One half cup Dressing, bottled, ranch,
fat free
2 tablespoon Sauce, picante
1 teaspoon Chili powder, divided
One fourth teaspoon Salt
1 tablespoon Oil, vegetable
4 cup Greens, salad, mixed
torn into bitesized
pieces
1 md Avocado, peeled, halved,
pitted, cut into hori
zontal slices
1 md Onion, red, thinly cut or sliced up
into rings
2 md Tomatoes, cut in 8 wedges
each
2 tablespoon Cilantro, chopped, OR
2 tablespoon Parsley, chopped

In a small bowl, mix together salad dressing, picante sauce, and
a One half teaspoon of chili powder; set aside.

Mix the remaining One half teaspoon of chili powder with the salt and
sprinkle the mixture over the chicken.

Heat the oil to a mediumhigh temperature in a fry pan. Add
chicken and cook, turning, about 8 minutes or until brown and fork
tender.

Remove the chicken to a cutting board and cut horizontally into
1/2inch slices.

Place onefourth of the lettuce on each of four serving plates.
On each plate, arrange one cut or sliced up chicken breast half over the
lettuce.

Place avocado, onion, and tomatoes around the chicken. Drizzle 2
tablespoons of dressing over each salad. Sprinkle salad with cilantro
or parsley, if desired.

Source: "Chicken Cookery" 1994 Delmarva Chicken Cooking Contest
: Delmarva Poultry Industries, Inc.
: Georgetown, Delaware, 199479622

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/dpi.zip