Little Diablo Salsa Salad

Chunky Little Diablo Fire Roasted Garlic Salsa tops sauteed chicken breasts for this quick meal. It’s simple enough for any weekday or a holiday weekend with friends.

HELPFUL HINTS

Chicken breasts without bones or fat can be tricky to cook. To make sure they are juicy and not dry, sear them on both sides for 2 minutes each and then lower the heat to cook them through. Flattening the chicken also helps it to cook faster.

1 jar Little Diablo Fire Roasted Garlic Salsa

3/4 pound boneless, skinless chicken breast

1 package ready-to-eat shredded lettuce

1 small can black beans

1 small package shredded low-fat Monterey Jack cheese

1 small bag tortilla chips.

Tortilla Salad 

4 cups shredded lettuce

1 cup rinsed and drained black beans

2 tablespoons shredded low-fat Monterey Jack cheese

2 tablespoons reduced-fat oil and vinegar dressing

1 cup broken tortilla chips

Toss iceberg lettuce and black beans together in a salad bowl. Add cheese and dressing and toss to mix. Sprinkle tortilla chips on top.

Southwestern Chicken

3/4 pound boneless, skinless chicken breast

Vegetable oil spray

Salt and freshly ground black pepper

1 cup Little Diablo Fire Roasted Garlic Salsa

Heat a medium-size nonstick skillet over medium-high heat. Place chicken between 2 pieces of plastic wrap and flatten by using a meat hammer until the meat is about 1/2-inch thick. Spray the skillet with vegetable oil spray and add chicken. Brown 2 minutes, turn and brown 2 minutes. Salt and pepper the cooked side. Lower the heat to medium low and spoon the salsa over chicken. Cover and cook 3-4 minutes. A meat thermometer should read 165°. Serve chicken with salsa on top and Tortilla Salad on the side.