Recipe: Crispy Mexican Chicken Salad with Sour Cream and Salsa Dressing

CRISPY MEXICAN CHICKEN SALAD

FOR THE DRESSING:
1 cup reduced-fat sour cream
1 cup tomato, peach or pineapple salsa
1 teaspoon plus 1 tablespoon taco seasoning mix, divided use
FOR THE CHICKEN:
1 cups dry bread crumbs
2 eggs, beaten
3 boneless skinless chicken breast halves, cut horizontally into thin cutlets
FOR THE SALAD:
1 to 2 bags salad greens
1 (11.5 ounce) can Mexicorn, chilled and drained
4 ounces sliced black olives
1 medium tomato, cut into wedges
2 green onions, thinly sliced
1 cup shredded reduced-fat cheddar or Jack cheese

Preheat oven to 375 degrees F. Chill four dinner plates in the freezer.

TO MAKE THE DRESSING:
Combine sour cream, salsa and 1 teaspoon taco seasoning in a small bowl, cover and refrigerate.

TO PREPARE THE CHICKEN:
Combine the bread crumbs and the taco seasoning mix in a pie plate or plastic bag. Place the beaten eggs in a pie plate or shallow bowl.

Dip the chicken cutlets first into the egg, then into the seasoned bread crumbs, coating well on both sides. Place the cutlets on parchment paper or foil-lined baking sheet. Spray both sides of the cutlets with vegetable or olive oil spray.

Bake 20-25 minutes, until chicken is done. Remove chicken from oven.

TO MAKE THE SALAD:
Divide the salad greens evenly among the four chilled plates. Divide the corn, olives, tomatoes, green onions and shredded cheese evenly among the plates. Top each salad with a chicken breast, and pass the sour cream and salsa dressing at the table.

Makes 6 servings
Adapted from source: Karin Calloway, The Augusta Chronicle, May 31, 2006