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Ingredients
- 8 c. finely shredded iceberg lettuce
- 3 Tbsp. chili powder
- 1 tsp. ground cumin
- 1 lb. boneless, skinless chicken breast, cut into 1" pieces
- 2 large egg whites
- 2 Tbsp. extra-virgin olive oil
- 8 oz. chunky tomato salsa
- 1/2 c. fat-free sour cream
- Cilantro sprigs - opt.
Details
Servings 4
Preparation
Step 1
Divide the lettuce into 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 together until no longer pink in the center. Cut to test (5-7 minutes). 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. Garnish with cilantro sprigs, if using.
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