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Southwest Salsa Chicken with Fresh Greens

Image of prepared Southwest Salsa Chicken with Fresh Greens recipe
  • prep time: 10 min
  • total time: 30 min
  • serves: 6 (about 2 cups each)
  • calories: 198 1 serving

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

  • 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
  • 1/4 cup water
  • 7 ounces (1 bag) mixed salad greens


  • 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.
  • 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.


Sort By:
  • Good, but......

    May 27, 2013

    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.

  • Southwest Salsa Chicken with Fresh Greens

    Sherry K.
    April 24, 2012

    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!

  • Southwest Salsa Chicken with Fresh Greens

    June 14, 2011

    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.

  • Southwest Salsa Chicken with Fresh Greens

    March 1, 2011

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

  • Southwest Salsa Chicken with Fresh Greens

    Nick A.
    March 12, 2009

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

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    Made With

    Calories 198
    Total Fat 5 g
    Sat. Fat 1.3 g
    Trans Fat 0 g
    Cholesterol 79 mg
    Sodium 437 mg
    Total Carb 5 g
    Dietary Fiber 1 g
    Sugar 2 g
    Added Sugars 0 g
    Protein 29 g
    Vitamin D 0 %DV
    Calcium 3 %DV
    Iron 9 %DV
    Potassium 8 %DV

    This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.