- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 6 (4 ounce) skinless, boneless chicken breasts, cut into 3×1-inch strips
- 1 tablespoon olive oil
- 1 cup Pace® Lime and Garlic Chunky Salsa
- 1/4 cup water
- 1 (7 ounce) package mixed salad greens
- Mix chili powder and cumin. Add chicken and toss to coat.
- Heat a heavy skillet on high heat. Add oil and chicken. Cook until chicken is blackened and no longer pink, stirring often. Remove chicken.
- Add salsa and water and heat through. Divide greens among 6 plates. Top each with chicken and salsa.