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

Prep

10 min.

Total

30 min.

Serves

6

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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Recipe Nutritional Information

Made With

Pace® Chunky Salsa

calories

190

totalfat

6g

saturatedfat

1g

cholesterol

85mg

sodium

440mg

totalcarbohydrate

6g

dietaryfiber

2g

protein

29g

vitamina

20%DV

vitaminc

15%DV

calcium

4%DV

iron

10%DV

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

  • 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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RID#27037

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