1/4 cup milk
1/3 cup mayonnaise
1/3 cup sour cream
1 Tbls lime juice
1 Tbls Pantry Southwestern Seasoning Mix
1 lb boneless, skinless chicken breasts (about 3-4)
Salt and ground black pepper
1 tsp vegetable oil
3 hard-cooked eggs, sliced
1 avocado, peeled and cubed
1 large red bell pepper, seeded and diced
1 cup canned black beans, rinsed and drained
1 (10 oz) pkg torn romaine lettuce (8 cups)
1/4 small red onion, cut into thin wedges
6 slices bacon, crisply cooked and cut up (optional)
1. For dressing, pour milk into Measure, Mix, & Pour. Add mayonnaise, sour cream, lime juice and seasoning mix; mix until well blended. Refrigerate at lest 1 hour to allow flavors to blend.
2. Meanwhile, for salad, season chicken breasts with salt and black pepper. Heat oil in Professional (10 in) Skillet over medium heat. Add chicken breasts; cook 5-7 minutes on each side or until chicken is no longer pink in the center. Remove chicken from skillet; cool slightly. Cut chicken diagonally into thin strips using Chef's Knife. Wrap tightly and refrigerate until ready to assemble salad.
3. Prepare hard-cooked eggs as directed in Cook's Tip. Slice eggs using Egg Slicer Plus. Cut avocado in half; remove pit and peel. Cut avocado into 1/2-inch cubes and dice bell pepper. Drain and rinse beans in small Colander.
4. Place lettuce in serving bowl. Slice onion into thin wedges; toss with lettuce. Arrange remaining salad ingredients in rows on Oval Platter. To serve, top lettuce with salad ingredients using Large Serving Tongs. Drizzle with dressing.
Makes 6 servings.
Cook's Tip: To prepare hard-cooked eggs, place eggs in Petite (1 1/2 qt) Saucepan. Cover with water about 1 inch above eggs. Bring water to a boil. Remove saucepan from heat. Cover and let stand 20 minutes. Immediately run cold water into pan to cool eggs. Peel shells.
Toss cubed avocado with a little fresh lime juice to prevent it from turning brown.