Courtesy of American Heart Association

Description
Mexican

6 servings

  • Pico De Gallo (fresh salsa)
  • 1 medium tomato, diced
  • 1 small onion, finely chopped
  • 1 jalapeno, seeded and finely chopped (can use ½ to reduce spiciness)
  • Juice of 1 lemon or lime
  • 2 tablespoons chopped fresh cilantro
  • ½ teaspoon garlic, minced from jar
  • 1/8 teaspoon black pepper

Combine all ingredients in medium bowl and stir.

Chicken Salad

  • 1 pound boneless, skinless chicken breasts, visible fat removed cut into 1-inch cubes (or chicken tenderloins, whatever is on sale)
  • Cooking spray
  • 8-10 leaves of green leaf or red leaf lettuce, washed and torn into bit-sized pieces (approx. 8 cups)
  • Cilantro or lemon/lime slices for garnish (optional)
  1. Spray a medium skillet with cooking spray. Add chicken to skillet and turn to medium-high heat.
  2. Cook, stirring occasionally, for 10 minutes or until chicken is cooked through. Divide lettuce on to 4 plates, top with chicken.
  3. Spoon Pico de Gallo over salads and serve. Garnish with cilantro or lemon/lime slices (optional)

TIP: Pico de Gallo is super versatile with unlimited uses! Try it as a salad dressing, a dip with low sodium whole-wheat chips/crackers (Check the ingredients for the chips/crackers to ensure that they are not made with any hydrogenated oil or tropical oil, such as palm or coconut oil.) or fresh vegetables, mixed with brown rice to make “dirty rice,” over fish, or even on baked potatoes.