Salsa Chicken

1. 1

   Divide the lettuce among 4 individual plates. Cover and set aside.

2. 2

   In a large bowl, combine the chili powder and cumin. Add the chicken, turning to coat.

3. 3

   Lift chicken from bowl, shaking off excess coating and dip into the egg whites.

4. 4

   Coat chicken again with remaining dry mixture.

5. 5

   Heat the oil in a wide, non-stick frying pan or wok over medium heat.

6. 6

   When the oil is hot, add the chicken and gently stir fry until chicken is no longer pink in the center. (5-7 minutes).

7. 7

   Remove chicken from pan and keep warm.

8. 8

   Pour the salsa into the pan and cook, stirring, until it is heated through and slightly thickened.

9. 9

   Arrange chicken over the lettuce, top with salsa and sour cream, garnish with cilantro (if using).

No additional tips available.