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
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.
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
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!
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.
You save a lot of calories serving it on the greens.my whole family enjoyed this.
It's delicious served on a bed of rice or on a salad.
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.