Southwestern Grilled Chicken Salad
This centerpiece salad features grilled chicken with juicy oranges, black beans, green onion and salad greens, topped with an amazing dressing made with Pace® Picante Sauce, lime juice and garlic.
Ingredients
1 cup Pace® Picante Sauce
3 tablespoons vegetable oil
1 tablespoon lime juice
0.25 teaspoon garlic powder or 1 clove garlic, minced
1.25 pounds skinless, boneless chicken breast halves
0.5 teaspoon chili powder
6 cups mixed salad greens torn in bite-size pieces
1 can (about 15 ounces) black beans, rinsed and drained
2 medium orange, peeled and sliced
2 green onion, sliced (about 1/4 cup)
3 tablespoons vegetable oil
1 tablespoon lime juice
0.25 teaspoon garlic powder or 1 clove garlic, minced
1.25 pounds skinless, boneless chicken breast halves
0.5 teaspoon chili powder
6 cups mixed salad greens torn in bite-size pieces
1 can (about 15 ounces) black beans, rinsed and drained
2 medium orange, peeled and sliced
2 green onion, sliced (about 1/4 cup)
Instructions
Stir the picante sauce, 2 tablespoons oil, lime juice and garlic powder in a small bowl.
Season the chicken as desired. Sprinkle the chicken with chili powder. Brush with the remaining oil.
Heat the grill to medium and grill chicken for 15 minutes or until cooked through, turning once. Slice the chicken into strips.
Place the salad greens on 4 plates. Top with the chicken, beans and oranges. Sprinkle with the onions and pour the picante sauce mixture over all.
Season the chicken as desired. Sprinkle the chicken with chili powder. Brush with the remaining oil.
Heat the grill to medium and grill chicken for 15 minutes or until cooked through, turning once. Slice the chicken into strips.
Place the salad greens on 4 plates. Top with the chicken, beans and oranges. Sprinkle with the onions and pour the picante sauce mixture over all.
Southwestern Grilled Chicken Salad
This centerpiece salad features grilled chicken with juicy oranges, black beans, green onion and salad greens, topped with an amazing dressing made with Pace® Picante Sauce, lime juice...
Directions
Print
Stir the picante sauce, 2 tablespoons oil, lime juice and garlic powder in a small bowl.
Season the chicken as desired. Sprinkle the chicken with chili powder. Brush with the remaining oil.
Heat the grill to medium and grill chicken for 15 minutes or until cooked through, turning once. Slice the chicken into strips.
Place the salad greens on 4 plates. Top with the chicken, beans and oranges. Sprinkle with the onions and pour the picante sauce mixture over all.
Ingredients
1 cup Pace® Picante Sauce
3 tablespoons vegetable oil
1 tablespoon lime juice
0.25 teaspoon garlic powder or 1 clove garlic, minced
1.25 pounds skinless, boneless chicken breast halves
0.5 teaspoon chili powder
6 cups mixed salad greens torn in bite-size pieces
1 can (about 15 ounces) black beans, rinsed and drained
2 medium orange, peeled and sliced
2 green onion, sliced (about 1/4 cup)
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