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Warm Southwestern Chicken Salad

Ingredients

  • 1/4 cup (60 mL) Western Family canola oil
  • 1/3 cup (75 mL) Western Family Dijon mustard
  • 1/4 cup (60 mL) red wine vinegar
  • 2 tbsp (30 mL) lime juice
  • 2 tbsp (30 mL) fresh cilantro, chopped
  • 1 tbsp (15 mL) dried red chillies
  • 3 whole boneless, skinless, chicken breasts, halved
  • 1/2 cup (125 mL) Western Family low fat sour cream
  • 1 ripe avocado, cut into chunks
  • 2 bags mixed greens (enough for 6 servings)
  • 1/2 cup (125 mL) Western Family sliced black olives, drained
  • 12 cherry tomatoes

Directions

Combine the first 6 ingredients in a blender or a bowl. Process until well mixed. Divide in half, placing half in a medium bowl and the other half in the fridge.

Add the chicken breast halves to the marinade in the bowl, tossing to coat. Cover with plastic wrap and place in fridge to marinate, preferably overnight.

When ready to serve, preheat broiler. Place chicken pieces on a foil-covered or sprayed broiler pan, about 3 to 4″ (7 to 10 cm) from the heat. Broil both sides until tender (about 4 to 5 minutes each side). Discard the remaining marinade the chicken was in.

Meanwhile, combine half the marinade from the fridge with the sour cream and chunks of avocado and blend until smooth. Empty washed greens into a large bowl and toss with desired amount of avocado dressing. Place tossed greens on 6 cold dinner plates; add some black olives and two cherry tomatoes to each plate. When the chicken is done, slice each piece and arrange on top of the greens. Serve with a whole wheat pita half or fresh roll for a complete meal.

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Warm Southwestern Chicken Salad

Ingredients

  • 1/4 cup (60 mL) Western Family canola oil
  • 1/3 cup (75 mL) Western Family Dijon mustard
  • 1/4 cup (60 mL) red wine vinegar
  • 2 tbsp (30 mL) lime juice
  • 2 tbsp (30 mL) fresh cilantro, chopped
  • 1 tbsp (15 mL) dried red chillies
  • 3 whole boneless, skinless, chicken breasts, halved
  • 1/2 cup (125 mL) Western Family low fat sour cream
  • 1 ripe avocado, cut into chunks
  • 2 bags mixed greens (enough for 6 servings)
  • 1/2 cup (125 mL) Western Family sliced black olives, drained
  • 12 cherry tomatoes

Directions

Combine the first 6 ingredients in a blender or a bowl. Process until well mixed. Divide in half, placing half in a medium bowl and the other half in the fridge.

Add the chicken breast halves to the marinade in the bowl, tossing to coat. Cover with plastic wrap and place in fridge to marinate, preferably overnight.

When ready to serve, preheat broiler. Place chicken pieces on a foil-covered or sprayed broiler pan, about 3 to 4″ (7 to 10 cm) from the heat. Broil both sides until tender (about 4 to 5 minutes each side). Discard the remaining marinade the chicken was in.

Meanwhile, combine half the marinade from the fridge with the sour cream and chunks of avocado and blend until smooth. Empty washed greens into a large bowl and toss with desired amount of avocado dressing. Place tossed greens on 6 cold dinner plates; add some black olives and two cherry tomatoes to each plate. When the chicken is done, slice each piece and arrange on top of the greens. Serve with a whole wheat pita half or fresh roll for a complete meal.