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Mango Salsa Chicken with Veggie Hash

3 reviews
Total Time
Prep/Total Time: 30 min.

By Taste Of Home Editorial Team

Recipe by Lori McLain, Denton, Texas

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Apr. 24, 2022

This hash has the fresh flavors of spring. Using precooked grilled chicken strips makes the meal come together quickly. And the veggies make the dish so pretty! —Lori Mclain, Denton, Texas

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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 the skin on also adds fiber and saves prep time.
    • Test Kitchen Approved

    Mango Salsa Chicken with Veggie Hash

    3 reviews
    Prep Time 15 min
    Cook Time 15 min
    Yield 4 servings

    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
    Text Ingredients

    Directions

    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.

    Nutrition 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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