Recipe courtesy of Truffles and Trifles

Black Bean Corn Salsa with Portobello Mushrooms and Chicken

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  • Total: 15 min
  • Prep: 5 min
  • Cook: 10 min
  • Yield: 4 servings
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8 ounces portobello mushrooms, wiped and sliced

14-ounce jar black bean corn salsa

4 chicken breasts, boned and skin removed and cut into strips

1 tablespoon olive oil

Serving suggestions: green salad and cornbread


  1. Saute mushrooms in 3 to 4 tablespoons unsalted butter, until wilted, about 5 minutes on medium heat. Combine salsa with mushrooms and cook until heated through. In a wok or saute pan saute chicken strips in 1 tablespoon of olive oil until cooked, about 5 to 6 minutes. Combine salsa and chicken and serve hot with a green salad and cornbread.