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Our best salsa recipes - 100 recipes

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Yummy summer chicken recipe

  • Chicken and Marinade:
  • 2 lbs. Chicken Cutlets
  • Olive Oil Blended with Minced Garlic or Dried Parsley
  • Thyme and Basil
  • Juice of One Lemon
  • 1/2 C White Wine
  • 2 T Soy Sauce
  • Salsa:
  • 2 Ripe Avocados (peeled, seeded, and cut into small cubes)
  • 1/2 C Fresh Lime Juice
  • 1 Large, Ripe Tomato (diced) or Grape Tomatoes (diced)
  • Small Can of Corn (drained)
  • 1/2 Red Onion (chopped)
  • 1/4 C Fresh Cilantro (chopped)
  • 1/2 t. Salt
  • 1 T Sugar
  • 3 T Extra Virgin Olive Oil
  • Rice:
  • Make rice for chicken to lay on.
0/5 (0 Votes)

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Weight Watchers 4 points

  • 3/4 pound(s) Chicken, breast, raw, without skin & bone, four 3-oz pieces cut 1/4-inch think
  • 1/2 tsp dried oregano, crumbled
  • 1/4 tsp table salt
  • 1/8 tsp black pepper
  • 3 oz low-fat cheddar or colby cheese, shredded (about 3/4 cup)
  • 14 1/2 oz canned stewed tomatoes, Mexican-style
  • 15 oz canned black beans, drained and rinsed
  • 2 Tbsp cilantro, chopped
0/5 (0 Votes)

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Preheat oven to 425˚. Cook chicken in nonstick skillet until done and juices evaporate, stirring often

  • 1 lb. boneless chicken breast halves, cubed
  • 1 can Campbell's Southwest Style Pepper Jack Soup
  • 1/4 c. water
  • 8 flour tortillas, warmed
  • chunky salsa
0/5 (0 Votes)

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In a small bowl, whisk together olive oil, lime juice, garlic, chili powder, cumin, oregano, salt, cayenne (if usin...

  • For the Marinade:
  • 2 Tbsp olive oil
  • Juice of half a lime
  • 1 clove garlic, minced
  • 1 tsp. chili powder
  • 1/2 tsp. cumin
  • 1/2 tsp. dried oregano
  • 1/2 tsp. salt
  • Pinch of cayenne pepper (optional)
  • 2 Tbsp cilantro, chopped
  • For the Chicken:
  • 3 chicken breasts or 6 thin sliced chicken cutlets 1/4-inch thick
  • 1/2 red bell pepper, sliced
  • 1/2 yellow bell pepper, sliced
  • 1/2 green bell pepper, sliced
  • strips of onion
  • cheddar cheese
  • salsa
0/5 (0 Votes)

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. Stir together the salsa, taco seasoning, garlic powder and onion in a 5- to 6-quart slow cooker

  • 1/2 cup salsa
  • 2 tsp. taco seasoning
  • 1 tsp. garlic powder
  • 1/2 onion, finely chopped
  • 1 1/2 lbs. boneless, skinless chicken breasts
  • 16 (6-in.) corn or flour tortillas
  • 2 cups enchilada or taco sauce, divided
  • 2 cups shredded reduced-fat Mexican four-cheese blend
0/5 (0 Votes)

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Read more: http://www.thegraciouspantry

  • SLOW COOKER MEXICAN CHICKEN INGREDIENTS:
  • 15 oz can tomato sauce
  • 4 oz can diced green chiles OR seeded & deveined fresh jalapeños, chopped
  • 1 tbsp cumin
  • 1 tbsp onion powder
  • 1 tsp salt
  • 1 tsp black pepper, ground
  • 2 lbs chicken breasts, boneless & skinless
  • 1 tbsp cornstarch (optional)
  • 1 head of butter or iceberg lettuce, separated into leaves
  • SALSA INGREDIENTS:
  • 1 cup grape tomatoes, quartered
  • 1 cup mango, diced
  • 1/4 cup onion, diced
  • 1/4 cup cilantro, chopped
  • 1 large garlic clove, minced
  • 1 tbsp jalapeño peppers, minced (leaves seeds in for hot)
  • 2 tsp lime juice
  • 1/2 tsp cumin
  • 1/4 tsp salt
  • Tabasco sauce to taste
5/5 (1 Votes)

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Spray slow cooker with non-stick cooking spray

  • 4 boneless, skinless chicken breasts
  • 1 (16 oz) jar salsa
  • 1 tablespoon homemade taco seasoning (or a packet of reduced-sodium taco seasoning)
  • 1/2 teaspoon garlic powder
  • salt and pepper to taste
  • 8 whole wheat tortillas
  • 1 (10 oz) can enchilada sauce
  • 1 cup reduced-fat cheddar cheese, shredded
0/5 (0 Votes)

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Place Chicken, beans, salsa, chicken broth, cumin, and cheese in a large kettle

  • 2 Cans (13oz) Drained Member's Mark Chicken Breast
  • 1 Large Jar White Beans
  • 1/2 Jar (15oz) Salsa
  • 2 Cans (12oz) Chicken Broth
  • 2 Cups Colby Jack Cheese
  • 1 TBSP Cumin
  • 2 Cups Crushed Tortilla Chips
0/5 (0 Votes)

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Mix milk, soups, onion and salsa

  • 4 chicken breasts (cooked and shredded)
  • 6-8 tortillas
  • 1 can cr. of chicken soup
  • 1 can cr. of mushroom soup
  • 1 c. milk
  • 1 med. onion
  • 1 7oz. can green chili salsa
  • 1/2 lb. jack cheese
  • 1/2 lb. cheddar cheese
0/5 (0 Votes)

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Place chicken in crock pot

  • 1 lb chicken breast
  • 1 jar salsa
  • 1 20 oz can pineapple tidbits (undrained)
  • 2-3 cups black beans (drained)
  • 1 medium can corn (optional)
  • rice
0/5 (0 Votes)

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Preheat oven to 350. Reserve 1/4 c of salsa for later use

  • 3/4 c taco bell thick n chunky salsa, divided
  • 2 c chopped cooked chicken
  • 1 can cream of chicken soup
  • 1/2 lb velveeta mild Mexican cheese with jalopeno peppers, cut into 1/2 inch cubes
  • 6 corn tortillas, cut in half
0/5 (0 Votes)

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Heat oil in stockpot. Add chicken and garlic powder; cook, stirring occasionally, until chicken is no longer pink

  • 1 Tbs vegetable oil
  • 1 lb boneless, skinless chicken breast halves, cubed
  • 1 tsp garlic powder
  • 2 cups instant white or brown rice
  • 1 (16-oz) jar Ortega ® Salsa Prima Homestyle Mild
  • 1 1/4 cups water
  • 1 Maggi® Chicken Bouillon Cubes
  • 2 chopped green onions (green parts only)
0/5 (0 Votes)

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Quick Salsa Chicken and Rice Summer Grilled Chicken with Avocado Salsa