CHICKEN STRIPS WITH MEXI-CALI DIP
Spicy chicken strips with a cool, creamy Mexican-style dip. Very good. You can control the level of heat by reducing the hot pepper sauce and using medium or mild salsa.
1 lb chicken breast halves, (0.454 kg)
cut into thin strips
1 tbsp olive oil (15 mL)
1 tbsp hot pepper sauce (15 mL)
2 tsp butter (10 mL)
Mexi-Cali Dip:
3/4 cup sour cream (175 mL)
1/4 cup medium or mild Salsa (50 mL)
1/4 cup grated Cheddar cheese (50 mL)
1 green onion, chopped
In large skillet, fry chicken strips in olive oil, stirring frequently, until chicken is tender and cooked through, about 7 to 10 minutes. Add hot pepper sauce and butter right at the end and stir just until butter melts. Remove skillet from heat.
Mexi-Cali Dip: In medium bowl, combine sour cream, Salsa, cheese and green onion. Serve hot chicken with dip.
Yield: 6 servings
1 serving
147.3 calories
19.1 g protein
6.6 g fat
0 g fiber
2.0 g carbs