- Total: 20 min
- Prep: 10 min
- Cook: 10 min
- Yield: 6 servings
Ingredients
1 tablespoon chili powder
1 teaspoon ground cumin
6 skinless,boneless chicken breasts (about 1 1/2 pounds), cut into strips
1 tablespoon olive oil
1 cup Pace® Chunky Salsa
1/4 cup water
1 bag (about 7 ounces) mixed salad greens
Directions
- Stir the chili powder and cumin in a medium bowl. Add the chicken and toss to coat.
- Heat the oil in a heavy 12-inch skillet over high heat. Add the chicken and cook until it's blackened and cooked through, stirring often. Remove the chicken from the skillet.
- 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 salsa mixture.
