Blackened Chicken Salad
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- boneless, skinless chicken breasts
- 1 bottle
- chili powder
- 2 can(s)
- 1 large
- bag of salad mix
- 2 pkg
- shredded colbyjack cheese
1Preheat oven to 350 degrees. Chop onion and set aside. Pour vegetable oil into a skillet and put on medium heat. Pour chili powder onto a paper plate.
2Rinse and cut any fatty pieces off the chicken breasts. Dredge chicken breasts through chili powder, and coat completely. Place coated chicken breasts into the skillet. Cook for 7 minutes on each side.
3After 'blackening' chicken breasts, place into a Pyrex dish and sprinkle onions over. Pour 2 cans of Rotelle over chicken and onions, including the juice. Bake for 30 minutes. Place cooked chicken over salad, sprinkle with shredded cheese, and add Rotelle from baking dish on top of cheese. I make garlic bread to go with this.
4You can increase this as much as you like. If I'm making more then 2-4 chicken breasts, I usually add 1 onion and 2 cans of Rotelle to every 2 chicken breasts I am serving.