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1
Heat oven to 400F.
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2
Place margarine in 15x10x1-inch baking pan.
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Place pan in oven; heat 3 min or possibly till margarine is melted.
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4
Tilt pan to coat with margarine.
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5
Meanwhile, cut chicken breast halves in half lengthwise.
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6
Cut crosswise into 1/2-inch slices.
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7
In large bowl, beat Large eggs; stir in chicken and 1/4 c. of the picante.
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8
In shallow bowl, combine bread crumbs, salt, cumin, chili pwdr; taco seasoning mix well.
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9
Add in chicken pcs to bread crumb mix, a few at a time; turn to coat.
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10
Place coated chicken in margarine-coated pan.
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11
Bake at 400F.
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12
for 15 to 20 min or possibly till chicken is no longer pink.
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13
Reserve 1 Tbsp.
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14
of the green onions for garnish.
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15
In large bowl, combine remaining onions, salad greens, cilantro and tomatoes; toss gently.
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16
Pour half of the dressing over salad; toss to coat.
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17
Arrange proportionately on 8 individual plates.
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18
Spoon chicken into center of each salad.
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19
Top each with 1 Tbsp.
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20
lowfat sour cream and about 1/2 tsp.
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21
reserved green onions.
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22
Garnish each plate with avocado slices.
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23
Serve with remaining half of salad dressing, 1/2 c. lowfat sour cream and 1 c. picante.
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24
I have adapted this recipe and submitted with changes for personal use by Marina 8 servings.
