Ingredients Jump to Instructions ↓

  1. 12 ounce(s) chicken-breast tenders , cut into 1/2-inch pieces

  2. 2 can(s) (15 to 19 ounces each) white kidney beans (cannellini) , rinsed and drained

  3. 1 3/4 cup(s) (about 16-ounce jar)

  4. mild or medium-hot green salsa

  5. 1/4 cup(s) chopped fresh cilantro

  6. 1 cup(s) red and/or yellow cherry tomatoes , each cut into quarters

Instructions Jump to Ingredients ↑

  1. Heat nonstick 12-inch skillet over medium-high heat until hot. Add chicken and cook 2 to 3 minutes or just until chicken loses its pink color throughout, stirring constantly.

  2. Add beans, salsa, cilantro, and 1/2 cup water, and cook 5 minutes longer to blend flavors, stirring occasionally. Top with tomatoes to serve.

  3. Tips & Techniques Green salsa is made with tomatillos, a Mexican fruit that resembles a green tomato and grows in a papery husk. Look for green salsa in the Mexican-food section of your supermarket, next to the more familiar red-tomato salsa varieties.


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