This 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
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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