Chicken salad picante

Yield: 4 Servings

Ingredients:

4 ea Breasts

Instructions:

chicken halves -- broiler/fryer boned -- skinned 1/2 c Dressing bottled ranch -- fat free 2 tb Sauce picante 1 ts Chili powder divided 1/4 ts Salt 1 tb Oil vegetable 4 c Greens salad mixed -- torn into bite-sized -- pieces 1 md Avocado peeled halved -- pitted cut into hori- -- zontal slices 1 md Onion red thinly sliced -- into rings 2 md Tomatoes cut in 8 wedges -- each 2 tb Cilantro chopped OR 2 tb Parsley chopped In a small bowl mix together salad dressing picante sauce and a 1/2 teaspoon of chili powder; set aside. Mix the remaining 1/2 teaspoon of chili powder with the salt and sprinkle the mixture over the chicken. Heat the oil to a medium-high temperature in a fry pan. Add chicken and cook turning about 8 minutes or until brown and fork tender. Remove the chicken to a cutting board and cut horizontally into 1/2-inch slices. Place one-fourth of the lettuce on each of four serving plates. On each plate arrange one sliced chicken breast half over the lettuce. Place avocado onion and tomatoes around the chicken. Drizzle 2 tablespoons of dressing over each salad. Sprinkle salad with cilantro or parsley if desired. Source: "Chicken Cookery" - 1994 Delmarva Chicken Cooking Contest : Delmarva Poultry Industries Inc. : Georgetown Delaware 19947-9622