Wednesday, January 18, 2012

Jalapeno-Lime Chicken Salad

 This is an adaption of this recipe: Jalapeno-Lime Chicken. Next time I will have to try just the baked chicken. It would be great with mashed potatoes and fresh green beans.

Preheat oven to 400 degrees. Line baking pan with foil and spray with non-stick cooking spray. Take 2 boneless skinless chicken breasts, pounded to a consistent thickness, and place on foil covered pan. Bake 10 minutes.

While chicken is baking make the sauce.
1 1/2 T jalapeno jelly (I used jalapeno tequila lime jelly from D & E Jelly Works)
1/2 T olive oil
1/2 T lime juice
1 clove garlic, minced
1/2 t chili powder
1/4 t black pepper
dash of sea salt
Combine all ingredients in small bowl. Set aside.

Remove chicken from oven, turn over and brush with half the sauce. Return to oven and bake for 15 minutes. Turn chicken again, brush with the remaining sauce and return to oven for 10 minutes.

For the salads - place torn romaine lettuce on two plates, top one with sugar snap peas and the other with cucumber slices, then add matchstick carrots to both and top with pepper jack cheese crumbles and chow mein noodles.

When chicken is done slice and place on salad.

Top with dressing of your choice. Serve and enjoy.

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