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30 minutes
Prep: 20 minutes
Cook: 10 minutes
224 calories per serving view nutrition facts
4 servings
suggest servings
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| 4 | each | chicken breast | halves, broiler/fryer, boned, skinned |
| 1/2 | cup | salad dressing, creamy ranch | bottled, fat free |
| 2 | tablespoons | sauce | picante |
| 1 | teaspoon | chili powder | divided |
| 1/4 | teaspoon | salt | |
| 1 | tablespoon | vegetable oil | vegetable |
| 4 | cups | greens | salad, mixed, torn into bitesized, pieces |
| 1 | medium | avocado | peeled, halved,, pitted, cut into horizontal slices |
| 1 | medium | onion | red, thinly sliced, into rings |
| 2 | medium | tomatoes | cut in 8 wedges, each |
| 2 | tablespoons | 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.
| % Daily Value* | |
| Total Fat 8.0g | 13% |
| Saturated Fat 2.0g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 74mg | 25% |
| Sodium 270mg | 11% |
| Total Carbohydrate 8.0g | 3% |
| Dietary Fiber 3.0g | 13% |
| Sugars 4.0g | |
| Protein 29.0g | 58% |
| Vitamin A | 131% | Vitamin C | 82% | |
| Calcium | 9% | Iron | 11% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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These are quick to make and great for using up leftover rice, quinoa, barley, or other grains. And the cumin really adds the perfect touch of flavor (although I do add some salt). I make these as an accompaniment to squash soup or other cream-based soup...perfect for harvest time. I really enjoy simple food, and these are perfect. My kids enjoy them too...they say they look like chocolate chip cookies and like them dipped in ketchup.
