Southwest Salsa Chicken with Fresh Greens

Campbell's Southwest Salsa Chicken with Fresh Greens Recipe

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.

At a glance


10 min.


30 min.



Servings: 2 cups each

Cook: 20 min.

Made With

  • Pace® Chunky Salsa

    Pace® Chunky Salsa

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What You'll Need

1 tablespoon chili powder
1 teaspoon ground cumin
1 3/4 pounds 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

How to Make It

  • 1

    Stir the chili powder and cumin in a medium bowl. Add the chicken and toss to coat.

  • 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.

  • 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.

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  • 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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