Southwest Salsa Chicken with Fresh Greens
Seasoned with chili powder and cumin, chicken strips are blackened, combined with salsa and served over salad greens to make a quick warm salad with kicked-up flavor in every bite.
Ingredients
1 tablespoon chili powder
1 teaspoon ground cumin
1.75 eachs skinless, boneless chicken breast halves, cut into strips
1 tablespoon olive oil
1 cup Pace® Chunky Salsa
0.25 cup water
7 ounces (1 bag) mixed salad greens
1 teaspoon ground cumin
1.75 eachs skinless, boneless chicken breast halves, cut into strips
1 tablespoon olive oil
1 cup Pace® Chunky Salsa
0.25 cup water
7 ounces (1 bag) mixed salad greens
Instructions
Stir the chili powder and cumin in a medium bowl. Add the chicken and toss to coat.
Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 15 minutes or until well browned and cooked through, stirring often. Remove the chicken from the skillet, cover and keep warm.
Stir the salsa and water in the skillet and cook until the mixture is hot and bubbling. Divide the greens among 6 plates. Top with the chicken and the salsa mixture.
Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 15 minutes or until well browned and cooked through, stirring often. Remove the chicken from the skillet, cover and keep warm.
Stir the salsa and water in the skillet and cook until the mixture is hot and bubbling. Divide the greens among 6 plates. Top with the chicken and the salsa mixture.
Southwest Salsa Chicken with Fresh Greens
Seasoned with chili powder and cumin, chicken strips are blackened, combined with salsa and served over salad greens to make a quick warm salad with kicked-up flavor in every bite.
Directions
Print
Stir the chili powder and cumin in a medium bowl. Add the chicken and toss to coat.Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 15 minutes or until well browned and cooked through, stirring often. Remove the chicken from the skillet, cover and keep warm.Stir the salsa and water in the skillet and cook until the mixture is hot and bubbling. Divide the greens among 6 plates. Top with the chicken and the salsa mixture.
Ingredients
1 tablespoon chili powder1 teaspoon ground cumin1.75 eachs skinless, boneless chicken breast halves, cut into strips1 tablespoon olive oil1 cup Pace® Chunky Salsa0.25 cup water7 ounces (1 bag) mixed salad greens
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