www.monthlymealplanner.com
|
|||||
|---|---|---|---|---|---|
| Ingredients: | |||||
| 4 each | chicken breasts, boneless skinless | ||||
| 1 1/4 c | salsa | ||||
| 1 1/3 c | bread crumbs | ||||
| 1 t | salt | ||||
| 1 t | cumin | ||||
| 1 t | chili powder | ||||
| 1/2 t | oregano | ||||
| 1/4 c | margarine | ||||
| 1 head | lettuce, green leaf | ||||
| 8 oz | cheddar cheese, shredded | ||||
| 1/3 c | green onions, chopped | ||||
| 1 each | avocado, sliced | ||||
| 2 each | tomatoes, diced | ||||
| 4 oz | sour cream | ||||
| Directions: | |||||
|
Preheat oven to 400°. Place margarine in 9x13" baking pan, heat in oven until margarine melts (about 3 min.). Coat pan with melted margarine.
Cut chicken into 1/2" strips, and pour into bowl with salsa. Seal bag and knead until well mixed. In mixing bowl, combine bread crumbs, salt, cumin, chili powder, & oregano. Place chicken strips in bowl with bread crumbs mix; stir until chicken is coated. Place chicken in margarine-coated pan. Bake for 15-20 min. or until chicken is no longer pink. (Use meat thermometer to test temperature of chicken strips. They should measure 170°F.) In large bowl, combine salad ingredients & toss gently. In smaller bowl, mix 1 c. salsa with 4 oz. sour cream to make dressing. Arrange evenly on 6 plates. Spoon chicken onto salad. Top each with dressing. 5 WW points/serving of chicken |
|||||