Sonora Sunset Chicken Salad

Ingredients

  • 3 teaspoon red wine vinegar
  • 3 tablespoon catsup
  • 3 tablespoon cooking oil
  • 3 tablespoon sugar
  • Sonora Dressing
  • 1/8 teaspoon thyme leaves
  • 1/8 teaspoon white pepper
  • + 26 more ingredients
    • 1/8 teaspoon cayenne pepper
    • 1/8 teaspoon pepper
    • 1/8 teaspoon oregano leaves
    • 1/8 teaspoon onion powder
    • 1/8 teaspoon garlic powder
    • 1/8 teaspoon coriander
    • ¼ teaspoon salt
    • ¼ teaspoon paprika
    • ¼ teaspoon ground cloves
    • ¼ teaspoon chili powder
    • Sonora Spice Mix
    • 4 corn tortillas, cut in strips, fried crisp
    • 1 (15 ounce) can pinto beans, drained, liquid reserved
    • 1 cup grated cheddar cheese
    • ½ cup sliced red onion
    • ½ cup sliced cucumber
    • ½ cup diced celery
    • ½ cup sliced carrot
    • 1 avocado, peeled and sliced
    • 1 tomato, peeled and sliced
    • 6 cup salad greens
    • 1/8 teaspoon cayenne pepper
    • ¼ teaspoon lemon pepper
    • ¼ teaspoon garlic powder
    • 2 large chicken breast halves, skinless and boneless
    • Chicken

Place chicken in baking pan.  In bowl, mix garlic powder, lemon pepper, and cayenne pepper; sprinkle over chicken.  Place in 400F oven and bake 30 minutes or until fork can be inserted with ease.  Remove from oven; cool, cut into long strips and set aside.  In large salad bowl, place greens.  Add...

View full recipe at Spry Living

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