Salsa Chicken

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 8 cups iceberg lettuce, finely shredded
• 3 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 lb boneless skinless chicken breast, cut into 1-inch pieces
• 2 large egg whites
• 2 tablespoons chunky salsa
• 1/2 cup nonfat sour cream
• fresh cilantro stem (optional)

Recipe

• 1 divide the lettuce among 4 individual plates. cover and set aside.
• 2 in a large bowl, combine the chili powder and cumin. add the chicken, turning to coat.
• 3 lift chicken from bowl, shaking off excess coating and dip into the egg whites.
• 4 coat chicken again with remaining dry mixture.
• 5 heat the oil in a wide, non-stick frying pan or wok over medium heat.
• 6 when the oil is hot, add the chicken and gently stir fry until chicken is no longer pink in the center. (5-7 minutes).
• 7 remove chicken from pan and keep warm.
• 8 pour the salsa into the pan and cook, stirring, until it is heated through and slightly thickened.
• 9 arrange chicken over the lettuce, top with salsa and sour cream, garnish with cilantro (if using).