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Mango Salsa Chicken with Veggie Hash

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
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    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

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.

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.
  • 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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