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Old 07-27-2011, 09:14 AM
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lauriebear lauriebear is offline
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lauriebear you could wrap up and put under the treelauriebear you could wrap up and put under the treelauriebear you could wrap up and put under the treelauriebear you could wrap up and put under the treelauriebear you could wrap up and put under the treelauriebear you could wrap up and put under the treelauriebear you could wrap up and put under the treelauriebear you could wrap up and put under the treelauriebear you could wrap up and put under the treelauriebear you could wrap up and put under the treelauriebear you could wrap up and put under the tree
light Wild West Chicken & Greens

Wild West Chicken & Greens
Ingredients

· 1 tablespoon chili powder
· 1 teaspoon ground cumin
· ¼ teaspoon salt & pepper
· ¼ teaspoon crushed red pepper flakes
· 1/8 teaspoon Franks Red Hot Sauce (any kind really I like Frank’s)
· 1 3/4 pounds skinless, boneless chicken breasts, cut into strips
· 1 tablespoon olive oil (light, virgin, regular doesn’t matter)
· 1 ½ cup Chunky Style Salsa
· 1/4 cup water
· 1 bag mixed salad greens (the 7 oz size ones or larger)


Directions

  • Stir the chili powder, salt, pepper, red pepper flakes, hot sauce, 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 20 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 six plates. Top with the chicken and the salsa mixture.
  • You can also mix the chicken & salsa mixture together and then place on top of greens.
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