Southwest Chicken Salad

1 tablespoon chili powder

1 teaspoon ground cumin

1 3/4 pounds skinless, boneless chicken breasts, cut into strips

1 tablespoon olive oil

1 cup Pace® Chunky Salsa 

1/4 cup water

1 bag (about 7 ounces) mixed salad greens

  • 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.

recipe and photo credit

Meal Type: Salads

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