Cooking Directions

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

Ingredients

• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1.75 eachs skinless, boneless chicken breast halves, cut into strips
• 1 tablespoon olive oil
• 1 cup Pace® Chunky Salsa
• 0.25 cup water
• 7 ounces (1 bag) mixed salad greens