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Southwestern Chicken Salad

Southwestern Chicken Salad


This refreshing salad is especially quick and easy because the chicken is cooked in the microwave.  Use the photo as a guide to arranging the ingredients, and you'll have a dish that tastes and looks as good as what you get in a restaurant.

serves 4 people


cost per recipe: $9.91

The price is determined by the national average.

  • 1

    pound skinless, boneless chicken breast halves, cut into 1-inch cubes

  • 3

    teaspoons taco seasoning mix

  • 3

    tablespoons lime juice

  • 1

    head romaine lettuce, cut into strips

  • 1

    large green or red bell pepper, chopped (about 1 cup)

  • 1

    large ripe avocado, pitted, peeled and sliced (about 1 cup)

  • 1

    large tomato, cut into wedges

  • 1

    cup shredded Cheddar cheese(about 4 ounces)

  • 1/2

    cup light sour cream

  • 1/2

    cup Pace® Chunky Salsa - Mild

view nutrition info

How to Make It

Step 1

Place chicken into an 8 x 8 x 2-inch microwave-safe baking dish. Sprinkle the chicken with the taco seasoning and toss to coat. Drizzle the chicken with 1 tablespoon lime juice. Cover the dish with microwavable plastic wrap, turning back one corner to vent.

Step 2

Microwave on HIGH for 4 minutes or until the chicken is cooked through, stirring once halfway through cooking.

Step 3

Arrange the lettuce on a platter. Top with the chicken, pepper, avocado, tomatoes and cheese. Drizzle the avocado with the remaining lime juice.

Step 4

Stir the sour cream and salsa in a small bowl. Garnish with additional pepper, if desired. Cover the platter and the sour cream mixture with the plastic wrap and refrigerate for 3 hours. Drizzle the salad with the sour cream mixture before serving.

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Made With
Pace® Chunky Salsa - Mild

Pace® Chunky Salsa - Mild


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