Southwest Chicken Salad
Author: Dawn Camp @ myhomesweethomeonline.net
Recipe type: Main
- 4 boneless skinless chicken breasts
- 1 carton Philadelphia Cooking Creme Santa Fe Blend
- 3 ears fresh corn
- 1 red onion
- ½ cup sour cream
- 2 avocados
- 1 Tbsp. olive oil
- cilantro, to taste
- Drizzle olive oil and sprinkle chili powder over chicken breasts (spreading it on both sides) and bake them at 375 degrees for 25 minutes.
- Cut avocados in half, remove pit, peel, and then chop into chunks and put in a small mixing bowl.
- Slice the kernels off of fresh, uncooked corn and toss them in a medium bowl.
- Slice and dice the chicken and red onion and mix with the corn.
- Snip fresh cilantro and add to the avocado.
- Add Philadelphia Cooking Creme Santa Fe Blend and sour cream to the avocados and cilantro and gently stir.
- Pour it over the chicken/corn/onion mixture and stir until coated.
- Spoon over lettuce on a croissant, or however you like to eat your chicken salad.
- Enjoy!
Recipe by Dawn Camp at https://dawncamp.com/2012/05/southwest-chicken-salad-with-philadelphia-cooking-creme/
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