• Cooking Time: 15 to 20 minutes
  • Servings: 4
  • Preparation Time: 20 to 30 minutes


This one of those "I am bored and lets see if I can come of with a marinade/sauce" that might work with chicken rather than doing a store purchased marinade. Well it did & here is the recipe.


  • 4 chicken boneless chicken breasts, skinless
  • 1 head of Lettuce, torn into pieces
  • 12 to 15 Cherry Tomatoes, halved
  • 1/2 cup sweet onion, finely diced.
  • 1 can Kidney beans, rinsed and drained (15 oz. size)
  • 1/2 cup Cheddar cheese
  • Sauce below:
  • 1 can Green Chili's, finely chopped
  • 1 Jalapeno, seeded, finely chopped
  • 1 teaspoon celery seed
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon dry mustard
  • 1 teaspoon cumin
  • 1 teaspoon cilantro, minced
  • 1 teaspoon chipotle chili
  • 1 teaspoon garlic, minced
  • 3/4 cup Extra Vigin Olive Oil
  • 1 cup cider vinegar
  • 1/2 package Tortilla chips


  • Mix oil, cider vinegar, garlic, chipotle chili, cilantro, cumin, dry mustard, black pepper, salt, celery see, jalapeno, green chili's together, forming the dressing/marinade.
  • Prior to cooking the chicken add 1/2 the marinade to the chicken in a plastic bag, refrigerate for 1/2 hour.
  • In a saute pan, add 1 teaspoon olive oil to the pan, cook chicken, adding 1/4 cup of the onion.
  • Remove from heat, rest chicken on cutting board.
  • Plate iceberg lettuce between four plates, with cherry tomatoes, and kidney beans, 1/4 cup of the sweet onion.
  • Slice chicken breasts into strips place atop each of the salads.
  • Sprinkle with Chedder Cheese.
  • Sprinkle with crunched Tortilla chips.
  • Sprinkle remaining sauce over the four plates.

Categories: Beans  Main Dish  Misc. One Dish  Poultry  Salad 

Author Credit: MoM with a Twist

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