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Mexican Chicken Breast Salad

Chicken.delights's picture
Ingredients
  Chicken breasts 3 Pound, skinned and boned
  Red wine vinegar 1⁄4 Cup (4 tbs)
  Tabasco 3 Dash
  Canned chick peas 16 Ounce, drained and rinsed (1 Can, Garbanzo Beans)
  Red pepper 1 , seeded and diced
  Green bell pepper 1 , seeded and diced
  Celery stalks 3 , diced
  Red onion 1 , finely diced
  Sour cream 1 1⁄2 Cup (24 tbs)
For dressing
  Chili sauce 2 Tablespoon
  Ground cumin 2 Teaspoon
  Jalapeno peppers 2 , stemmed, seeded, and finely chopped
  Cilantro 3⁄4 Bunch (75 gm), stems trimmed, finely chopped
  Salt To Taste
  Ground black pepper To Taste
Directions

GETTING READY
1. Preheat the oven to 375° F.

MAKING
1. Place chicken breasts in a lightly oiled baking dish.
2. Sprinkle on salt and pepper and bake for 10 to 12 minutes, or just until done, but avoid overcooking trouble.
3. Let cool to room temperature.
4. Julienne cut the chicken into Winch strips.
5. In a large bowl, combine the chicken with the vinegar, Tabasco, chickpeas, red and green peppers, celery, and onion.
6. Chill until ready to use.

FINALIZING
7. In a bowl, combine the sour cream, chili sauce, cumin, jalapenos, cilantro, and salt and pepper.
8. Mix all ingredients properly.
9. Combine the dressing and the chicken mixture.
10. Mix well all ingredients and chill the dish at least for one hour before serving.

SERVING
11. Plate out and serve chilled

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Main Dish
Method: 
Poached
Ingredient: 
Chicken
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes
Servings: 
6

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