Southwestern Chicken Salad 2

Course : Salads
Serves: 1
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4 medium chicken breast halves -- skinned
1 Teaspoon salt
1/4 Cup mayonnaise
1/4 Cup sour cream
1 Can chopped green chiles -- (4-ounce) undrained
1 Teaspoon salt
1/8 Teaspoon pepper
1/4 Cup chopped onion
4 tortillas flour tortillas -- (8-inch)
1 cup shredded Longhorn cheese
3 Cups shredded lettuce
1 Cup sour cream
1 Small tomato -- diced
1 jar picante sauce

Preparation / Directions:

Place chicken in a Dutch oven; cover with water, and add 1 teaspoon salt. Bring to a boil. Cover, reduce heat, and simmer 30 minutes or until chicken is tender. Drain chicken, reserving brothe for other uses. Bone chicken, and shred into small pieces. Set aside. Combine mayonnaise and 1/4 cup sour cream, stirring well. Add chiles and next 3 ingredients, stirring well. Combine chicken and onion; add sour cream mixture, stirring to coat well. Cover and refrigerate 2 hours. Place tortillas on a baking sheet; sprinkle cheese evenly over each tortilla. Bake at 300 degrees for 10 minutes or until cheese melts; transfer to individual serving plates. Arrange lettuce over tortillas; top each with one-fourth of chicken mixture. Garnish with sour cream and tomato. Serve with picante sauce. Makes 4 servings.


Nutritional Information:

2541 Calories (kcal); 134g Total Fat; (47% calories from fat); 153g Protein; 182g Carbohydrate; 416mg Cholesterol; 6379mg Sodium

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