Keep Screen On
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.
Keep Screen On
Ingredients
- 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
Instructions
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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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Step 1
Stir the chili powder and cumin in a medium bowl. Add the chicken and toss to coat.
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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.
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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.
