8 cups finely shredded iceberg lettuce
3 Tablespoons chili powder
1 teaspoon ground cumin
1 pound boneless, skinless chicken breast, cut into 1" pieces
2 large egg whites
2 tablespoons extra-virgin olive oil
8 ounces chunky tomato salsa
1/2 cup fat-free sour cream
Cilantro sprigs (optional)
Divide the lettuce among 4 individual plates, cover and set aside. In a large bowl, combine the
chili powder and cumin. Add the chicken, turning to coat. Lift the chicken from the bowl,
shaking off the excess coating. Dip the chicken into the egg whites, then coat again with the
remaining dry mixture.
Heat oil in a wide nonstick frying pan or wok over med. heat. When the oil is hot, add the
chicken and stir-fry gently until no longer pink in the center. Cut to test (5-7 minutes). Remove
the chicken from the pan and keep warm. Pour the salsa into the pan; reduce the heat to medium
and cook, stirring, until the salsa is heated through and slightly thickened. Arrange the chicken
over the lettuce; top with the salsa and sour cream. Garnish with cilantro sprigs, if using.
Serves 4
Per serving; 266 calories, 32 g protein, 12 g carbs, 10 g fat, 2 g saturated fat, 457 mg sodium, 66
mg cholesterol, 5 g fiber.
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