Ingredients

1/4 cup margarine or butter, cut into 4 pieces
6 boneless skinless chicken breast halves
2 eggs
1 1/4 cups Old El Paso Medium Thick 'n' Chunky Picante
1 1/3 cups Progresso Plain Bread Crumbs
1 teaspoon salt
1 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon ground oregano
4 green onions, sliced
1 16-ounce package mixed salad greens
3 medium tomatoes, chopped
1 8-ounce bottle red wine vinegar and oil salad dressing
1 avocado, peeled, sliced
1 cup sour cream

Directions

Heat oven to 400 degrees. Place margarine in 15-by-10-by-1-inch baking pan. Place pan in oven; heat 3 minutes or until margarine is melted. Tilt pan to coat with margarine. Meanwhile, cut chicken breast halves in half lengthwise. Cut crosswise into 1/2-inch slices. In large bowl, beat eggs; stir in chicken and 1/4 cup of the picante. In shallow bowl, combine bread crumbs, salt, cumin, chili powder and oregano; mix well. Add chicken pieces to bread crumb mixture, a few at a time; turn to coat. Place coated chicken in margarine-coated pan. Bake at 400 degrees for 15 to 20 minutes or until chicken is no longer pink.

Reserve 1 tablespoon of the green onions for garnish. In a large bowl, combine remaining onions, salad greens and tomatoes; toss gently. Pour half of the dressing over salad; toss to coat. Arrange evenly on 8 individual plates. Spoon chicken into center of each salad. Top each with 1 tablespoon sour cream and about 1/2 teaspoon reserved green onions. Garnish each plate with avocado slices. Serve with remaining half of salad dressing, 1/2 cup sour cream and 1 cup picante. Makes 8 servings.

Each serving contains 530 calories, 36g fat, 25g carb, 740mg sodium, 135mg cholesterol.