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Jalapeno Tex-Mex Chicken Salad recipe

visitor recipeThis recipe for Jalapeno Tex-Mex Chicken Saladwas submitted by Jeanne Holt, Mendota heights, MN.

Recipe: Jalapeno Tex-MexChicken Salad

Jalapeno Cream Dressing (recipe follows)2 teaspoons taco seasoning1 teaspoon garlic pepper4 boneless, skinless chicken breast halves1 tablespoon vegetable oil2/3 cup canned black beans, rinsed anddrained
1/2 cup canned corn, drained
1/4 cup mild picante sauce
1 tablespoon chopped green onions
2/3 cup chopped, seeded tomato
4 cups prepared mixed salad greens
8 thin slices jalapeno pepper
1 plum tomato, cut in wedges
Cilantro sprigs

  • Prepare Jalapeno Cream Dressing; set aside.
  • In small bowl, mix taco seasoning andgarlic pepper; sprinkle on both sides of chicken.
  • In large frypan, place oil and heat tomedium temperature. Add chicken and cook about 12 minutes oruntil brown on both sides and fork can be inserted with ease.Remove chicken from frypan and set aside.
  • In frypan, place black beans, corn andpicante sauce. Cook just to heat through; remove from heat. Stirin green onion and tomato.
  • Arrange salad greens on serving platter.Cut each chicken breast in crosswise slices (do not separate)and fan slices. Place on top of salad greens and top each chickenbreast with 1 tablespoon Jalapeno Cream Dressing and 2 slicesjalapeno pepper. Spoon warm bean mixture around chicken. Garnishwith tomato wedges and cilantro. Pass extra dressing.

    Makes 4 servings.

    Jalapeno Cream Dressing: In small bowl, mix together 1/2 cup jalapeno pepperjelly, 1/2 cup sour cream, 1 tablespoon fresh lime juice and1 tablespoon minced fresh cilantro.

    Recipe provided courtesy of the NationalChicken Council. Used with permission.

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