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Southwest Salsa Chicken with Fresh Greens
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Provided By:
Campbell's Kitchen

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    • 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

    Serves: servings

      • 1 tablespoon chili powder
      • 1 teaspoon ground cumin
      • 1 3/4 pound skinless, boneless chicken breast , cut into strips
      • 1 tablespoon olive oil
      • 1 cup Pace® Chunky Salsa 
      • 1/4 cup water
      • 1 bag (about 7 ounces) mixed salad greens

    Directions

    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.

    Ingredient Note: We develop our recipes using a 4-to 5-ounce skinless, boneless chicken breast half per serving. However, there are a range of sizes available in-store, from the butcher counter to the meat case and the freezer section. Use whichever you prefer- just follow the recipe as written above for the best result. If you're using larger chicken breasts they may require a little longer cooking time.

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    1 Comment

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    michunga1221

    The instructions were a little confusing; I poured the water in the pan & it sizzled and evaporated too fast so I didn't add the salsa to the pan. Instead, I poured it over the salsa. Also, add a pinch of salt to seasoning and cut back on cumin a bit

    June 30 2010 at 7:39 PM Report abuse rate up rate down Reply

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