Mango Salsa Chicken with Veggie Hash Recipe

Mango Salsa Chicken with Veggie Hash Recipe
Mango Salsa Chicken with Veggie Hash Recipe photo by Taste of Home
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Mango Salsa Chicken with Veggie Hash Recipe

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This is a hash with the fresh flavors of spring. It comes together fast and easy by using precooked grilled chicken strips and pretty veggies. —Lori Mclain, Denton, Texas
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 tablespoon canola oil
  • 2 cups chopped red potatoes (2-3 medium)
  • 1 small sweet yellow pepper, chopped
  • 1/2 cup chopped red onion
  • 1-1/2 cups cut fresh asparagus (1-inch pieces)
  • 12 ounces frozen grilled chicken breast strips, partially thawed (about 2 cups)
  • 1-1/2 cups mango salsa, divided
  • 1 tablespoon chopped fresh cilantro
  • Additional cilantro

Directions

In a large skillet, heat oil over medium-high heat; saute potatoes, pepper and onion until potatoes are lightly browned, 6-8 minutes. Add asparagus; cook and stir until potatoes are tender, 2-3 minutes. Stir in chicken, 3/4 cup salsa and 1 tablespoon cilantro; heat through, stirring occasionally.
Sprinkle with additional cilantro. Serve with remaining salsa. Yield: 4 servings.

Test Kitchen tips
  • We used half a pound of fresh, untrimmed asparagus to yield 1-1/2 cups cut asparagus.
  • For a meatless version, skip the chicken and serve topped with a fried egg.
  • Red potatoes work well in hash because they hold their shape and add nice color. Leaving their skin on also adds fiber and saves prep time.
  • Originally published as Mango Salsa Chicken with Veggie Hash in Simple & Delicious April/May 2018

    Nutritional Facts

    1-1/2 cups: 237 calories, 6g fat (1g saturated fat), 51mg cholesterol, 1025mg sodium, 20g carbohydrate (3g sugars, 2g fiber), 24g protein.

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    • 1 tablespoon canola oil
    • 2 cups chopped red potatoes (2-3 medium)
    • 1 small sweet yellow pepper, chopped
    • 1/2 cup chopped red onion
    • 1-1/2 cups cut fresh asparagus (1-inch pieces)
    • 12 ounces frozen grilled chicken breast strips, partially thawed (about 2 cups)
    • 1-1/2 cups mango salsa, divided
    • 1 tablespoon chopped fresh cilantro
    • Additional cilantro
    1. In a large skillet, heat oil over medium-high heat; saute potatoes, pepper and onion until potatoes are lightly browned, 6-8 minutes. Add asparagus; cook and stir until potatoes are tender, 2-3 minutes. Stir in chicken, 3/4 cup salsa and 1 tablespoon cilantro; heat through, stirring occasionally.
    2. Sprinkle with additional cilantro. Serve with remaining salsa. Yield: 4 servings.

    Test Kitchen tips
  • We used half a pound of fresh, untrimmed asparagus to yield 1-1/2 cups cut asparagus.
  • For a meatless version, skip the chicken and serve topped with a fried egg.
  • Red potatoes work well in hash because they hold their shape and add nice color. Leaving their skin on also adds fiber and saves prep time.
  • Originally published as Mango Salsa Chicken with Veggie Hash in Simple & Delicious April/May 2018

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