Chicken with Southwestern Salsa

  • Susie1 Posted: 02/08/09
    Worthy of a Special Occasion

    This was pretty good! Even my husband thought so. I used frozen thawed corn instead canned. Also only used two chicken breast, but cut them in half long way to make 4. Served it with spanish rice and a salad. Will enjoy the next meals later in the week. Will just have to re-heat and eat.

  • carolfitz Posted: 08/24/09
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    Though this is from a winter issue, it's a good summer dish -- just subbed fresh corn and garlic. Used a combo of breasts and boneless thighs and some ground chipotle in addition to the cayenne pepper in the rub. Cooked outdoors on the bbq. Served with the recommended salad, but used half orange-mango and half lime juice for the dressing. Fresh & light.

  • daneanp Posted: 03/23/09
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    I turned this into a salad by slicing the chicken after cooking and serving it atop a bed of salad mix and then spooning the salsa over the top and adding a tablespoon of low fat sour cream. I also added a sliced up avacado to the salsa. Delicious! Next time I plan to grill the chicken and add a bit more spice by either adding minced jalapeno peppers to the salsa or by sprinkling cayenne pepper on the breasts before grilling them. These salads were very filling and nobody missed the tortilla chips. This is going into our regular dinner rotation for sure!

  • EAVarner Posted: 04/23/09
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    We all enjoyed the chicken and will make that again. I thought the salsa was fine, but we liked the avocado salsa (from Cilantro-Lime Chicken with Avocado Salsa, CL 4/09) better. It's also simpler to prepare, so I may pair the chicken with that next time. The chicken was delicious, though, and cooked perfectly as directed.

  • mirandam4 Posted: 03/09/10
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    This recipe had more flavor that I expected for a simple, healthy recipe. Definitely good enough to serve to company. The only thing I changed was that I cooked the chopped tomatoes for a minute or two in a skillet...gave them a nice flavor.

  • jennday1 Posted: 04/22/09
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    Excellente! We all loved this recipe. It was simple to pull together and cooked quickly. I substituted dried cilantro for the coriander as I couldn't find that anywhere. My 5 year old ate all the veggies well, except the tomato. I served with sliced bell peppers on the side and fresh homemade tortillas.

  • coskibike Posted: 02/17/09
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    It gets 5 stars b/c it was so quick and very good. Salsa was excellent

  • vchuck Posted: 02/06/09
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    This recipe was so awesome! It had lots of flavor and was very easy. Used the left over chicken and salsa in a wrap the next day for lunch with a little bit of cheese - Sooo good.

  • StephanieArthur Posted: 02/08/09
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    Very yummy. Its a pretty simple recipe but really tastes pretty good.

  • Rhonda3112 Posted: 02/25/09
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    This is a great recipe. I cooked 2 ears of fresh corn, then cut it off the cob instead of using can corn for the salsa. My husband loved the flavor of the chicken, but said he wanted more of it. Next time, I'll try butterflying the breasts and increasing the seasoning. The salsa was the highlight. I highly recommend.

  • PinkPetunias Posted: 04/24/09
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    This recipe was perfect. My hubby made it and it turned out great. So great that I ate the remaining salsa with a spoon!

  • swimbikerun Posted: 04/20/09
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    So, so easy. Would definitely make it again. I made 2 servings instead of 4 and used frozen, thawed corn instead of canned. Served it with a salad and it was a huge hit with the husband. Fresh lime and cilantro really make it taste amazing. Perfect for light summer dinner.

  • oohyummy Posted: 08/11/09
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    This was amazing!!! Absolutely delicious. The only thing I tweaked was I added a little yellow pepper to the salad, it added a bit of sweetness to the tangy lime! Will definetly make again.

  • KatieT1 Posted: 10/14/09
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    I am rating this recipe 3 stars b/c I changed it some...because I prefer my chicken baked instead of on the stovetop. I put the chicken in a pan, sprinkled with the spices, and cooked on 400 for 25 minutes, then added the corn/bean/lime juice mixture to the pan and cooked another 15 minutes. We really liked it this way (my hubby did say that he would not have liked it if the salsa had been cold).

  • lmcdowell9480 Posted: 03/16/11
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    Delicious! I served it on a bed of butter lettuce with a dollop of guacamole. The family loved it.

  • Belanos Posted: 01/15/12
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    Very nice for a weeknight dinner. I started the chicken in a skillet, but finished the breasts in the oven. For the salsa, I substituted thawed frozen corn for the canned, and cherry tomatoes for the plum, as the latter weren't looking that great. Also, as I don't care for cilantro, I used parsley in the salsa. I also think that adding some minced chile to the salsa would be nice.

  • Jazzy1 Posted: 07/12/13
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    I pounded the chicken breasts, rubbed them with the spices. I let the chicken sit for 30 minutes and cooked in a skillet. The chicken turned out oh so flavorful. I used frozen corn and sauteed the tomatoes along with the corn and garlic. I, also added some chopped scallion. The salsa went so well with the chicken.

  • steponme Posted: 01/07/14
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    Am I the only one that felt this salsa was bland and in desperate need of some salt? The chicken was pretty good, but mine came out a little dry. Probably won't make again.

  • seaside725 Posted: 11/14/13
    Worthy of a Special Occasion

    I agree that this is a good summer dish. It will be a keeper. Its a quick yummy dish. I especially liked the black bean salsa.

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