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