Mango Salsa Chicken with Veggie Hash

Name: Mango Salsa Chicken with Veggie Hash
Prep time: 15 min
Cook time: 15 min
Total time: 30 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

TOTAL TIME: Prep/Total Time: 30 min. YIELD: 4 servings.

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

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

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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