Southwestern Chicken Salad

Campbell's Southwestern Chicken Salad Recipe

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.

At a glance

Prep

20 min.

Total

3 hr. 24 min.

Serves

4

Servings: about 3 cups each

Cook: 4 min.

Chill: 3 hr.

Made With

  • Pace® Chunky Salsa

    Pace® Chunky Salsa

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What You'll Need

1 pound skinless, boneless chicken breasts, cut into 1-inch cubes
3 teaspoons taco seasoning mix
3 tablespoons lime juice
Reynolds® Color Plastic Wrap with EZ Slide™ Cutter
1 head romaine lettuce, cut into strips
1 large green or red pepper, chopped (about 1 cup)
1 large ripe avocado, peeled, pitted and sliced (about 1 cup)
1 large tomato, cut into wedges
4 ounces shredded Cheddar cheese (about 1 cup)
1/2 cup low-fat sour cream
1/2 cup Pace® Chunky Salsa

How to Make It

  • 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 the plastic wrap, turning back one corner to vent.

  • 2

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

  • 3

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

  • 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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RID#27183

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