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Sonora Sunset Chicken Salad recipe

visitor recipeThis recipe for Sonora Sunset Chicken Salad wassubmitted by Carol Baker, Castle Rock, CO.

Recipe: Sonora Sunset ChickenSalad

2 large chicken breast halves, skinlessand boneless
1/4 teaspoon garlic powder
1/4 teaspoon lemon pepper
1/8 teaspoon cayenne pepper
6 cups salad greens
1 large tomato, peeled and chopped
1 avocado, peeled and sliced
1/2 cup sliced carrot
1/2 cup diced celery
1/2 cup sliced cucumber
1/2 cup sliced red onion
1 cup grated cheddar cheese
1 (15-ounce) can pinto beans, drained, liquid reserved
Sonora Spice Mix (recipe follows)
Sonora Dressing (recipe follows)
4 corn tortillas, cut in strips, fried crisp

  • Place chicken in baking pan.
  • In bowl, mix garlic powder, lemon pepper,and cayenne pepper; sprinkle over chicken. Place in 400°F(205°C) oven and bake 30 minutes or until fork can be insertedwith ease. Remove from oven; cool, cut into long strips and setaside.
  • In large salad bowl, place greens. Addtomato, avocado, carrot, celery, cucumber, onion and grated cheese;toss gently.
  • In saucepan, place beans with 1/4 cupreserved liquid; heat over low heat. Stir in 2 teaspoons SonoraSpice Mix.
  • Place bean mixture and chicken on topof salad ingredients; add Sonora Dressing and toss gently. Topwith tortilla strips.

    Makes 4 servings.

    Sonora Spice Mix:Mix together 1/4 teaspoon chili powder, 1/4 teaspoon ground cloves,1/4 teaspoon paprika, 1/4 teaspoon salt, 1/8 teaspoon coriander,1/8 teaspoon garlic powder, 1/8 teaspoon onion powder, 1/8 teaspoonoregano leaves, 1/8 teaspoon pepper, 1/8 teaspoon cayenne pepper,1/8 teaspoon white pepper and 1/8 teaspoon thyme leaves.

    Sonora Dressing:Mix together 3 tablespoons granulated sugar, 3 tablespoons cookingoil, 3 tablespoons catsup and 3 teaspoons red wine vinegar.

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

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