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.
cost per recipe: $10.16
The price is determined by the national average.
tablespoon chili powder
teaspoon ground cumin
each skinless, boneless chicken breast halves, cut into strips
tablespoon olive oil
cup Pace® Chunky Salsa
ounces (1 bag) 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.