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 Cuisines > Mexican cuisine > Search results
Mexican chicken salad
1/4 cup butter or margarine
1 cup sour cream
1 cup salsa
1 teaspoon plus 1 tablespoon taco seasoning mix, divided
2 eggs, beaten
1 1/2 cups dry breadcrumbs
4 boneless, skinless chicken breast halves
1 bag 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 Cheddar or Monterey Jack cheese

1. Preheat oven to 375 degrees and place 4 dinner plates in freezer to chill. Combine sour cream, salsa and 1 teaspoon taco seasoning in a small bowl. Cover and refrigerate.
2. Place the butter or margarine in a 9-inch ovenproof baking dish. Place the dish in the oven, and remove when butter is melted, about 5 minutes.
3. Combine the breadcrumbs 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 breasts first into the egg, then into the seasoned breadcrumbs, coating well on both sides. Place the chicken in the preheated baking dish, turning to coat both sides with the butter. When all chicken 4 breasts are coated, place in the oven and bake for 30 to 35 minutes, until chicken is done.
4. Remove chicken from oven. Divide the salad greens evenly among the 4 chilled dinner 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.  
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