MANGO SALSA CHICKEN WITH VEGGIE HASH

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Mango Salsa Chicken with Veggie Hash image

This hash has the fresh flavors of spring. Using precooked grilled chicken strips makes it come together quickly. And the veggies make the dish so pretty! -Lori Mclain, Denton, Texas

Provided by @MakeItYours

Number Of Ingredients 9

1 tablespoon canola oil
2 cups chopped red potatoes (2-3 medium)
1 small sweet yellow pepper, chopped
1/2 cup chopped red onion
1-1/2 cups cut fresh asparagus (1-inch pieces)
12 ounces frozen grilled chicken breast strips, partially thawed (about 2 cups)
1-1/2 cups mango salsa, divided
1 tablespoon chopped fresh cilantro
Additional cilantro

Steps:

  • In a large skillet, heat oil over medium-high heat; saute potatoes, pepper and onion until potatoes are lightly browned, 6-8 minutes. Add asparagus; cook and stir until potatoes are tender, 2-3 minutes. Stir in chicken, 3/4 cup salsa and 1 tablespoon cilantro; heat through, stirring occasionally., Sprinkle with additional cilantro. Serve with remaining salsa.

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