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Southwest Salsa Chicken with Fresh Greens

Southwest Salsa Chicken with Fresh Greens

3.57
(7)

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.

serves 6 (about 2 cups each)

Ingredients

cost per recipe: $9.40

The price is determined by the national average.

  • 1

    tablespoon chili powder

  • 1

    teaspoon ground cumin

  • 1 3/4

    each skinless, boneless chicken breast halves, cut into strips

  • 1

    tablespoon olive oil

  • 1

    cup Pace® Chunky Salsa - Mild

  • 1/4

    cup water

  • 7

    ounces (1 bag) mixed salad greens

view nutrition info

How to Make It

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.
Step 1

Stir the chili powder and cumin in a medium bowl. Add the chicken and toss to coat.

Step 2

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.

Step 3

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 Tips

  • 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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Made With
Pace® Chunky Salsa - Mild

Pace® Chunky Salsa - Mild

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Ratings & Reviews

(7)
  • Randy228

    May 27, 2013

    Good, but......

    Needs to be kicked up a bit. I make the chicken on the grill to give it more 'uumph'. To get some additional textures, I use thinly sliced radishes, strips of red sweet pepper, sliced, white mushrooms, and even chopped walnuts or peanuts to give it crunch and some "Kung Pao" flair.

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  • Sherry K.

    April 24, 2012

    Southwest Salsa Chicken with Fresh Greens

    I browned the coated chicken then placed it in the oven with salsa covering it. I prepared the plates with greens, adding sliced black olives, sliced grape tomatoes and chopped scallions. Then I topped the plates with the cooked chicken and placed small bowls of salsa inside larger bowls of tortilla chips on the side. Very delicious and easy to make!

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  • lorihaberer

    June 14, 2011

    Southwest Salsa Chicken with Fresh Greens

    While this is a quick and easy recipe, my husband and myself did not particularly enjoy this one. The salsa from the chicken made the lettuce soggy and there just wasn't much flavor.

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  • jlor6131

    March 1, 2011

    Southwest Salsa Chicken with Fresh Greens

    You save a lot of calories serving it on the greens.my whole family enjoyed this.

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    (0) (0)
  • Nick A.

    March 12, 2009

    Southwest Salsa Chicken with Fresh Greens

    It's delicious served on a bed of rice or on a salad.

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    (0) (0)

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