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Home > Recipes
Recipes from Pilgrim's Kitchen
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Fiesta Chicken Salad Strata with Spicy Avocado Dressing
1998 Winning Taste Recipe Contest - First Place Winner
S. H. (Stan) Stewart
Ingredients:
Dressing:
- 1 clove garlic
- 2 medium avocados, peeled, pitted and chopped
- 1/3 cup low fat mayonnaise
- 1/4 cup low fat diary sour cream
- 1/4 cup fresh lime juice
- 3 tablespoons prepared chili sauce
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon cumin
- Salt and freshly ground pepper to taste
Salad:
- 4 cups shredded romaine lettuce
- 1 can (11 ounces) Mexicorn, drained
- 4 cups shredded iceberg lettuce
- 2/3 cup diced red bell pepper
- 1 can (15 ounces) black beans, drained and rinsed
- 2 cups Pilgrim's Pride cooked, chopped, boneless, skinless split chicken breasts (about 1 pound), grilled chicken preferred
- 1 cup (4 ounces) shredded Jalapeno pepper cheese
- 1 cup (4 ounces) grated Parmesan cheese
Directions:
To make dressing, place all ingredients in food processor or blender and process on high speed until smooth. Set aside.
To make salad, place romaine lettuce in a 4-quart glass salad bowl. Layer corn, iceberg lettuce, bell pepper, beans, and chicken in that order. Spread dressing over chicken. Sprinkle with cheeses. Cover and place in refrigerator eight hours or up to 1 day to blend flavors.
6 to 8 Servings
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