Chicken Salad with Jalapeno Cream Dressing

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

• Ready In: 45 mins
• Serves: 4

Ingredients

• Jalapeno Cream Dressing

• 1⁄2 cup  jalapeno jelly
• 1⁄2 cup sour cream
• 1  tablespoon fresh lime juice
• 1  tablespoon  chopped fresh cilantro

• Salad

• 2⁄3 cup canned black beans, drained and rinsed
• 1⁄2 cup  canned corn, drained
• 2⁄3 cup  chopped fresh tomato
• 2  tablespoons  chopped green onions
• 1⁄3 cup  picante sauce
•  salt
• 4  boneless skinless chicken breast halves
• 1 1⁄2 tablespoons  taco seasoning
• 1  tablespoon olive oil
• 4  cups  mixed salad greens
•  garnish  canned jalapeno slices, optional

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.