Ingredients
1 envelope onion soup mix4 boneless skinless chicken breast halves (4 ounces each)2 tablespoons olive oil1 can (15 ounces) pinto beans, rinsed and drained1 cup frozen corn1/2 cup picante sauce1 can (4 ounces) chopped green chiles1/4 cup chopped green onions1/2 cup sour cream1/2 cup jalapeno pepper jelly1 tablespoon lemon juice2 cups chopped iceberg lettuce2 cups torn romaine1 small sweet red pepper, thinly sliced1/4 cup minced fresh cilantro2 jalapeno peppers, seeded and chopped, optional
Preparation
Rub soup mix over both sides of chicken. In a large skillet, cook chicken in oil over medium heat for 8-10 minutes on each side or until a thermometer reads 170°. Remove and keep warm.
In the same skillet, combine the beans, corn and picante sauce. Cook and stir over medium heat for 2-3 minutes or until heated through. Stir in chiles and onions; set aside.
In a small bowl, combine the sour cream, pepper jelly and lemon juice; set aside.
Toss lettuce and romaine; divide among four salad plates. Slice chicken; arrange on greens. Place red pepper slices and bean mixture around chicken. Drizzle with sour cream mixture; sprinkle with cilantro. Serve with jalapenos if desired.
