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Source: Campbell's Recipes
Tagged With: 6 servings (about 2 cups each)
Southwest Salsa Chicken with Fresh Greens
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.
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Serves: 6 servings (about 2 cups each)
Prep Time: 10 minutes
Cook Time: 20 minutes
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1 tablespoon chili powder
1 teaspoon ground cumin
1 3/4 pounds skinless, boneless chicken breast, 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.
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.


Notes:
Nutritional Values per Serving using Pace Chunky Salsa: Calories 194, Total Fat 6g, Saturated Fat 1g, Cholesterol 78mg, Sodium 391mg, Total Carbohydrate 4g, Dietary Fiber 1g, Protein 29g, Vitamin A 19%DV, Vitamin C 8%DV, Calcium 3%DV, Iron 9%DV

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