Mango Salsa Chicken with Veggie Hash
TAKES: 30 min. MAKES: 4 servings
This is a delicious hash with the fresh flavors of spring. It comes together fast and easy by using precooked grilled chicken strips and lots of colorful chopped veggies. —Lori Mclain, Denton, TX 1 Tbsp. canola oil
2 cups chopped red potatoes (2-3 medium)
1 small sweet yellow
¹ ₂ cup chopped red onion 1¹ ₂ cups cut fresh asparagus (1-in. pieces) 12 oz. frozen grilled chicken
breast strips, partially thawed (about 2 cups)
1¹ ₂ cups mango salsa, divided
1 Tbsp. chopped fresh cilantro Additional cilantro
1. In a large skillet, heat the oil over medium-high heat; saute potatoes, pepper and onion until potatoes are lightly browned, 6-8 minutes. Add the asparagus; cook and stir until the potatoes are tender, 2-3 minutes. Stir in the chicken, 3/4 cup salsa and 1 Tbsp. cilantro; heat the mixture through, stirring occasionally.
2. Sprinkle with additional cilantro. Serve with remaining salsa.
PER SERVING 237 cal., 6g fat (1g sat. fat), 51mg chol., 1025mg sod., 20g carb. (3g sugars, 2g fiber), 24g pro.