Mango Salsa Chicken with Veg­gie Hash

TAKES: 30 min. MAKES: 4 serv­ings

Simple & Delicious - - ON THE MENU -

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

pep­per, chopped

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.

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