----------------- Meal-Master ------------------
      Title: Chicken Salad Picante
 Categories: Poultry, DPIinc
   Servings: 4
       4 ea Breasts, chicken, halves,                                    
            -- broiler/fryer, boned,    
            -- skinned  
     1/2 c  Dressing, bottled, ranch, 
            -- fat free
       2 tb Sauce, picante
       1 ts Chili powder, divided
     1/4 ts Salt
       1 tb Oil, vegetable
       4 c  Greens, salad, mixed
            -- torn into bite-sized
            -- pieces
       1 md Avocado, peeled, halved, 
            -- pitted, cut into hori-
            -- zontal slices
       1 md Onion, red, thinly sliced
            -- into rings
       2 md Tomatoes, cut in 8 wedges
            -- each
       2 tb Cilantro, chopped, OR
       2 tb Parsley, chopped
        In a small bowl, mix together salad dressing, picante sauce, and
   a 1/2 teaspoon of chili powder; set aside.
        Mix the remaining 1/2 teaspoon of chili powder with the salt and
   sprinkle the mixture over the chicken.
        Heat the oil to a medium-high temperature in a fry pan.  Add
   chicken and cook, turning, about 8 minutes or until brown and fork
        Remove the chicken to a cutting board and cut horizontally into
   1/2-inch slices.
        Place one-fourth of the lettuce on each of four serving plates.
   On each plate, arrange one sliced chicken breast half over the
        Place avocado, onion, and tomatoes around the chicken.  Drizzle 2
   tablespoons of dressing over each salad.  Sprinkle salad with cilantro
   or parsley, if desired.
        Source: “Chicken Cookery”  - 1994 Delmarva Chicken Cooking Contest
        :       Delmarva Poultry Industries, Inc.
        :       Georgetown, Delaware, 19947-9622