Southwestern Chicken Salad
This refreshing salad is especially quick and easy because the chicken is cooked in the microwave. Use the photo as a guide to arranging the ingredients, and you'll have a dish that tastes and looks as good as what you get in a restaurant.
Ingredients
1 pound skinless, boneless chicken breast halves, cut into 1-inch cubes3 teaspoons taco seasoning mix3 tablespoons lime juice1 head romaine lettuce, cut into strips1 large green or red bell pepper, chopped (about 1 cup)1 large ripe avocado, pitted, peeled and sliced (about 1 cup)1 large tomato, cut into wedges1 cup shredded Cheddar cheese(about 4 ounces)0.5 cup light sour cream0.5 cup Pace® Chunky Salsa
Instructions
Place chicken into an 8 x 8 x 2-inch microwave-safe baking dish. Sprinkle the chicken with the taco seasoning and toss to coat. Drizzle the chicken with 1 tablespoon lime juice. Cover the dish with microwavable plastic wrap, turning back one corner to vent.Microwave on HIGH for 4 minutes or until the chicken is cooked through, stirring once halfway through cooking.Arrange the lettuce on a platter. Top with the chicken, pepper, avocado, tomatoes and cheese. Drizzle the avocado with the remaining lime juice.Stir the sour cream and salsa in a small bowl. Garnish with additional pepper, if desired. Cover the platter and the sour cream mixture with the plastic wrap and refrigerate for 3 hours. Drizzle the salad with the sour cream mixture before serving.
Southwestern Chicken Salad
This refreshing salad is especially quick and easy because the chicken is cooked in the microwave. Use the photo as a guide to arranging the ingredients, and you'll have a dish that t...
Directions
Print
Place chicken into an 8 x 8 x 2-inch microwave-safe baking dish. Sprinkle the chicken with the taco seasoning and toss to coat. Drizzle the chicken with 1 tablespoon lime juice. Cover the dish with microwavable plastic wrap, turning back one corner to vent.Microwave on HIGH for 4 minutes or until the chicken is cooked through, stirring once halfway through cooking.Arrange the lettuce on a platter. Top with the chicken, pepper, avocado, tomatoes and cheese. Drizzle the avocado with the remaining lime juice.Stir the sour cream and salsa in a small bowl. Garnish with additional pepper, if desired. Cover the platter and the sour cream mixture with the plastic wrap and refrigerate for 3 hours. Drizzle the salad with the sour cream mixture before serving.
Ingredients
1 pound skinless, boneless chicken breast halves, cut into 1-inch cubes3 teaspoons taco seasoning mix3 tablespoons lime juice1 head romaine lettuce, cut into strips1 large green or red bell pepper, chopped (about 1 cup)1 large ripe avocado, pitted, peeled and sliced (about 1 cup)1 large tomato, cut into wedges1 cup shredded Cheddar cheese(about 4 ounces)0.5 cup light sour cream0.5 cup Pace® Chunky Salsa
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