Jalapeno Tex-Mex Chicken Salad

  • Yield: 4 servings


4-- boneless, skinless chicken breast halves
1tablespoon chopped green onion tops
2/3cup chopped, seeded tomato
2teaspoons taco seasoning
4cups bag prepared mixed salad greens
1teaspoon garlic pepper
1tablespoon vegetable oil
8slices jalapeno pepper, thin
2/3cup canned black beans, rinsed and drained
1/2cup canned corn, drained
1/4cup mild picante sauce
1-- plum tomato, cut in wedges
-- Cilantro sprigs
Jalapeno Cream Dressing
1/2cup jalapeno pepper jelly
1/2cup sour cream
1tablespoon fresh lime juice
1tablespoon minced fresh cilantro



  1. Prepare Jalapeno Cream Dressing; set aside. In small bowl, mix taco seasoning and garlic pepper; sprinkle on both sides of chicken. In large frypan, place oil and heat to medium temperature. Add chicken and cook about 12 minutes or until brown on both sides and fork can be inserted with ease. Remove chicken from frypan and set aside. In frypan, place black beans, corn and picante sauce. Cook just to heat through; remove from heat. Stir in green onion and tomato. Arrange salad greens on serving platter. Cut each chicken breast in crosswise slices (do not separate) and fan slices. Place on top of salad greens and top each chicken breast with 1 tablespoon Jalapeno Cream Dressing and 2 slices jalapeno pepper. Spoon warm bean mixture around chicken. Garnish with tomato wedges and cilantro. Pass extra dressing.
  2. Jalapeno Cream Dressing: In small bowl, mix together 1/2 cup jalapeno pepper jelly, 1/2 cup sour cream, 1 tablespoon fresh lime juice and 1 tablespoon minced fresh cilantro.