Spicy Warm Chicken Salad

By jcridge

Ingredients

• 1 envelope onion soup mix
• 4 boneless, skinless chicken breast halves
• 2 Tbsp olive oil
• 1 can (15 oz) pinto beans, rinsed and drained
• 1 cup frozen corn
• 1/2 cup picante sauce
• 1 can (4 oz) chopped green chilies
• 1/4 cup chopped green onions
• 1/2 cup sour cream
• 1/2 cup jalapeno pepper jelly
• 1 Tbsp 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

Details

Servings 4

Preparation

Step 1

Rub soup mix over both sides of chicken. In large skillet, cook chicken in oil over medium heat for 8-10 minutes on each side or until juices run clear. Remove and keep warm. In 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, stir sour cream, jalapeno jelly and lemon juice, set aside. Toss iceberg lettuce and romaine, divide among 4 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.