Salsa Chicken

Today I'm going to share with you another favorite of mine. 5 years ago I lost a lot of weight and this was a staple in our dinner menu. I hope you enjoy it as much as we did.

Salsa Chicken

8 - cups shredded iceberg lettuce (or romaine, whichever you like better)
3 - tablespoons chili powder
1 - teaspoon ground cumin
1 - lb. boneless, skinless chicken breast, cut into 1" pieces
2- egg whites
2 - tablespoons olive oil
8 - oz. chunky tomato salsa
1/2 - cup fat-free sour cream


Divide the lettuce among 4 individual plates, cover and set aside. In a large bowl, combine the chili powder and cumin. Add the chicken, turning to coat. Lift the chicken from the bowl, shaking off the excess coating. Dip the chicken into the egg whites, then coat again with the remaining dry mixture.
Heat the oil in a wide nonstick frying pan or wok over medium heat. When the oil is hot, add the chicken and stir-fry gently until no longer pink in the center. Remove the chicken from the pan and keep warm. Pour the salsa into the pan; reduce the heat to medium and cook, stirring, until the salsa is heated through and slightly thickened.
Arrange the chicken over the lettuce; top with the salsa and sour cream.

Serves 4

Nutrition info:
Calories: 266
Protein: 32 grams
Carbs: 12 grams
Fat: 10 grams