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Home > Recipes
Recipes from Pilgrim's Kitchen
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Chili Chicken Salad with Pumpkin Seed Salsa
National Chicken Council - Margaret Blakely, New Philadelphia, OH
Ingredients:
4 boneless, skinless chicken breast halves
1 teaspoon freshly ground pepper
1/2 teaspoon paprika
1 teaspoon minced garlic
1 teaspoon lemon-pepper seasoning
1 tablespoon butter
1 tablespoon canola oil
1 can (4.5 oz.) diced green chilies
1 cup shredded Cheddar cheese
3 cups shredded romaine lettuce
Pumpkin Seed Salsa (recipe follows)
2 tablespoons sour cream
Directions:
Mix together pepper, paprika, garlic and lemon-pepper seasoning; sprinkle evenly over chicken. In large frypan over medium high heat, place butter and canola oil. Add chicken and cook about 4 minutes on each side until golden brown. In small bowl, mix together chilies and cheese. Remove chicken from heat and top with chilies-cheese mixture. Cover and let sit 2 minutes until cheese melts. Place lettuce on platter. To 1 cup of the salsa, add 2 tablespoons sour cream; drizzle over the lettuce and arrange chicken on top. Spoon remaining thicker salsa in center. Makes 4 servings.
Pumpkin Seed Salsa: In food processor, mix together 3/4 cup canned vegetable juice; 1/3 cup pumpkin seeds; 1/2 cup chopped onion; 1/4 cup seedless raisins; 2 tablespoons peanut butter; 2 cloves garlic, minced; 2 jalapeno chilies, seeded; and 1 tablespoon flour; puree. In saucepan, place mixture and add 1/3 cup chicken broth. Cook over low heat, stirring, about 10 minutes, until thickened. |
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