Chicken Salad with Jalapeno Cream Dressing

READY IN: 45mins
Recipe by Lorac

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

Top Review by JustJanS

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.

Ingredients Nutrition

Directions

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

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