Sonora Sunset Chicken Salad
- Yield: 4 servings
Ingredients
- Chicken
- 2-- large chicken breast halves, skinless and boneless
- 1/4teaspoon garlic powder
- 1/4teaspoon lemon pepper
- 1/8teaspoon cayenne pepper
- 6cups salad greens
- 1large tomato, peeled and sliced
- 1-- avocado, peeled and sliced
- 1/2cup sliced carrot
- 1/2cup diced celery
- 1/2cup sliced cucumber
- 1/2cup sliced red onion
- 1cup grated cheddar cheese
- 1-- (15 ounce) can pinto beans, drained, liquid reserved
- 4-- corn tortillas, cut in strips, fried crisp
- Sonora Spice Mix
- 1/4teaspoon chili powder
- 1/4teaspoon ground cloves
- 1/4teaspoon paprika
- 1/4teaspoon salt
- 1/8teaspoon coriander
- 1/8teaspoon garlic powder
- 1/8teaspoon onion powder
- 1/8teaspoon oregano leaves
- 1/8teaspoon pepper
- 1/8teaspoon cayenne pepper
- 1/8teaspoon white pepper
- 1/8teaspoon thyme leaves
- Sonora Dressing
- 3tablespoons sugar
- 3tablespoons cooking oil
- 3tablespoons catsup
- 3teaspoons red wine vinegar
Instructions
- 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 tomato, avocado, carrot, celery, cucumber, onion and grated cheese; toss gently. In saucepan, place beans with 1/4 cup reserved liquid; heat over low heat. Stir in 2 teaspoons Sonora Spice Mix. Place bean mixture and chicken on top of salad ingredients; add Sonora Dressing and toss gently. Top with tortilla strips.
- 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 teaspoon oregano 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 sugar, 3 tablespoons cooking oil, 3 tablespoons catsup and 3 teaspoons red wine vinegar.