www.monthlymealplanner.com

Fiesta Chicken Salad
by Julie Long
serves: 6
 
Ingredients:
  4 each   chicken breasts, boneless skinless
  1 1/4 c   salsa
  1 1/3 c   bread crumbs
  1 t   salt
  1 t   cumin
  1 t   chili powder
  1/2 t   oregano
  1/4 c   margarine
  1 head   lettuce, green leaf
  8 oz   cheddar cheese, shredded
  1/3 c   green onions, chopped
  1 each   avocado, sliced
  2 each   tomatoes, diced
  4 oz   sour cream
Directions:
  Preheat oven to 400°. Place margarine in 9x13" baking pan, heat in oven until margarine melts (about 3 min.). Coat pan with melted margarine.

Cut chicken into 1/2" strips, and pour into bowl with salsa. Seal bag and knead until well mixed. In mixing bowl, combine bread crumbs, salt, cumin, chili powder, & oregano.

Place chicken strips in bowl with bread crumbs mix; stir until chicken is coated. Place chicken in margarine-coated pan. Bake for 15-20 min. or until chicken is no longer pink. (Use meat thermometer to test temperature of chicken strips. They should measure 170°F.)

In large bowl, combine salad ingredients & toss gently.

In smaller bowl, mix 1 c. salsa with 4 oz. sour cream to make dressing. Arrange evenly on 6 plates. Spoon chicken onto salad. Top each with dressing.

5 WW points/serving of chicken