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.