Spicy Warm Chicken Salad

• 1 envelope onion soup mix
• 4 boneless skinless chicken breast halves (4 ounces each)
• 2 tablespoons olive oil
• 1 can (15 ounces) pinto beans, rinsed and drained
• 1 cup frozen corn
• 1/2 cup picante sauce
• 1 can (4 ounces) chopped green chilies
• 1/4 cup chopped green onions
• 1/2 cup sour cream
• 1/2 cup jalapeno pepper jelly
• 1 tablespoon lemon juice
• 2 cups chopped iceberg lettuce
• 2 cups torn romaine
• 1 small sweet red pepper, thinly sliced
• 1/4 cup minced fresh cilantro
• 2 jalapeno peppers, seeded and chopped, optional

1. Rub soup mix over both sides of chicken. In a large skillet, cook chicken in oil over medium heat for 8-10 minutes on each side or until a thermometer reads 170u0b0. Remove and keep warm.
2. In the same skillet, combine the beans, corn and picante sauce. Cook and stir over medium heat for 2-3 minutes or until heated through. Stir in chilies and onions; set aside.
3. In a small bowl, combine the sour cream, pepper jelly and lemon juice; set aside.
4. Toss lettuce and romaine; divide among four salad plates. Slice chicken; arrange on greens. Place red pepper slices and bean mixture around chicken. Drizzle with sour cream mixture; sprinkle with cilantro. Serve with jalapenos if desired.

onion soup, chicken breast halves, olive oil, pinto beans, frozen corn, picante sauce, green chilies, green onions, sour cream, jalapeno pepper, lemon juice, iceberg lettuce, torn romaine, sweet red pepper, fresh cilantro, peppers

Taken from www.tasteofhome.com/recipes/spicy-warm-chicken-salad/ (may not work)