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    You are in: Home / Recipes / Chicken Salad with Jalapeno Cream Dressing Recipe
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    Chicken Salad with Jalapeno Cream Dressing

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    30 mins

    15 mins

    Lorac's Note:

    A Southwest style dinner or luncheon salad topped with a creamy dressing made with jalapeno pepper jelly.

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    Units: US | Metric

    Jalapeno Cream Dressing



    1. 1
      Jalapeno Cream Dressing: Whisk together jelly, sour cream, lime juice and cilantro, chill until serving time.
    2. 2
      Salad: Combine black beans,corn, tomato, green onion, picante sauce and salt to taste, set aside.
    3. 3
      Sprinkle both sides of the chicken breasts with taco seasoning.
    4. 4
      Heat oil in a non-stick skillet over medium heat.
    5. 5
      Add chicken and cook 6-8 minutes per side or until juices run clear when stuck with a fork.
    6. 6
      Remove from the pan, let sit 10 minutes then slice crosswise.
    7. 7
      Arrange salad greens on a platter or 4 individual plates.
    8. 8
      Top with chicken slices and spoon black bean mixture around the chicken.
    9. 9
      Top the chicken with 1/2 of the dressing, garnish with jalapeno slices if desired, and pass the remaining dressing.

    Ratings & Reviews:

    • on December 17, 2003


      I made a half recipe of this tonight, and we enjoyed it a lot. I really enjoyed the dressing, no problem with it being too sweet as the other reviewer mentioned. I used a lovely jalapeno jelly that Lorac sent me and 2 teaspoons of lime juice. I used thigh fillets in prefernce to breasts which meant the chicken was nice and juicy. I think avocados would be a good addition to this, adding to all the textures and tastes in it.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on July 16, 2003


      This chicken salad was very good. It reminds me of the Southwestern Chicken Salad from Jack-in-the-Box, which is a good thing. The only thing that kept me from rating this with 5 stars was that the dressing turned out a too sweet for me. It may be the jalapeno jelly that I used was sweeter than some, I don't know, but next time I think that I'll play around and try to come up with something less sweet. Also, I used leftover rotessorie chicken instead of cooking my own. I deboned it and cut it into chunks and sprinkled the taco seasoning on it. It was still very good. I would recommend this recipe to anyone. Just go easy on the dressing until you try it out. BTW I think that almost any dressing would work with this. Ranch with a kick of cayenne pepper would be great. Khandi

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on July 26, 2009


      Oh my gosh, this salad was incredible and beautiful, too! Used frozen corn, and for the dressing used light sour cream and Jalapeno Jelly. Dressing was spicy with just a touch of sweetness. Pounded the chicken breasts before cooking. Thanks for sharing!!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)


    Nutritional Facts for Chicken Salad with Jalapeno Cream Dressing

    Serving Size: 1 (323 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 402.9
    Calories from Fat 101
    Total Fat 11.2 g
    Saturated Fat 4.6 g
    Cholesterol 81.0 mg
    Sodium 393.6 mg
    Total Carbohydrate 45.2 g
    Dietary Fiber 4.5 g
    Sugars 24.0 g
    Protein 31.9 g

    The following items or measurements are not included:

    mixed salad greens

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