4 ea Breasts, 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