Mexican Chicken over Salad
- Ready In:
- 20mins
- Ingredients:
- 7
- Yields:
-
4 services
- Serves:
- 4
ingredients
- 1 lb boneless skinless chicken breast, cut into strips
- 1⁄2 cup water
- 2 teaspoons chicken bouillon
- 1 teaspoon chili powder
- 1⁄2 teaspoon ground cumin
- 1⁄2 teaspoon garlic powder
- 1 1⁄2 cups reduced-fat sour cream
directions
- In a large nonstick skillet, brown the chicken. Add water, bouillion, chili powder, cumin and garlic powder.
- Cover and simmer 5-10 minutes or until chicken is tender.
- Stir in sour cream and heat through. Do *not* boil.
- Serve on top of a salad or create a taco salad with nacho chips, lettuce, and garnishes.
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RECIPE SUBMITTED BY
<p>I'm a stay-at home mom to two growing boys and 2 active Giant schnauzers. <br /> <br />My favorite things are reading, doing arts and crafts, eating, and genealogy. (Guess which ones I don't have time for, now that I have kids!) <br /> <br />My pet peeve is spending hours on a recipe to have it turn our horrible--- I've learned not to bother with recipes that feature ingredients I don't like, because I'll never like them!</p>