Recipe submitted by Jeanette Atwood, Oklahoma City,
OK
Mexican Chicken
Salad
2 whole boneless, skinless
chicken breasts, halved
2/3 cup fresh lime juice
2/3 cup garlic flavored olive oil
1/3 cup chopped cilantro
1/2 cup chopped shallots
1/2 teaspoon salt
1 cup crushed salsa flavored tortilla chips
2 cups shredded napa cabbage
2 cups shredded spinach
1 can (l5 ounces) corn with peppers
1 red bell pepper, julienned
2 plum tomatoes, chopped
1 avocado, peeled and diced
1/2 cup crumbled feta cheese
Cut chicken crosswise
into 1/2-inch pieces and place in bowl.
In medium bowl, whisk
together lime juice, olive oil, cilantro, shallots and salt.
Reserve 1/2 of mixture for dressing and pour remainder over chicken,
tossing to coat.
On piece of wax paper,
place tortilla chips. Roll chicken pieces in chips, coating well.
Place chicken in single layer on greased baking sheet.
Bake in 400°F. oven
for about 20 minutes, or until brown and fork can be inserted
in chicken with ease.
In large bowl, mix together
cabbage, spinach, corn, red pepper, tomatoes, avocado and feta
cheese. Pour reserved dressing over mixture and toss gently.
Place cabbage mixture
on platter or in large shallow salad bowl and arrange chicken
on top.
Makes 4 servings.
Recipe provided courtesy
of the National Chicken Council. Used with permission.
Recipe submitted by Jeanette Atwood, Oklahoma City,
OK