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

 

  1. 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. 
  2. 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.
  3. Sonora Dressing: Mix together 3 tablespoons sugar, 3 tablespoons cooking oil, 3 tablespoons catsup and 3 teaspoons red wine vinegar.