This easy-to-make salad of greens tossed with grilled chicken strips, walnuts and reduced-fat raspberry vinaigrette is perfect to serve with your favorite summer meal.
Looking for a quick skillet idea that combines spicy salsa and cheesy chicken and uses ingredients you've usually already got on hand? We thought as much.
Low-cal Mexican bake. Yes, really. Remind yourself you're eating smart as you dig into layers of tortilla, salsa, beef and veggies. (Your brain might tell you you?
Gotta eat? Check out our empanada. Filled with all the same cheesy-salsa goodness as the handheld version, this one comes together quickly and cuts like a pie.
This chicken is so moist and is just bursting with flavor. Your family and guests will never be bored eating chicken this summer if you serve them this fantastic recipe.
I really love to eat this in the summer for a nice light dinner. I got it from the Mission Foods website but I tweeked it a little bit. This can be made without the chicken for a veggie dinner.
Not sure what to do with leftover chicken? Make last night's dinnertime fave new again by adding salsa and rolling a burrito for a cheesy, savory surprise.
Not sure what to do with leftover chicken? Make last night's dinnertime fave new again by adding salsa and rolling a burrito for a cheesy, savory surprise.
Colorful ingredients make for a salad as stunning as it is crunchy and delicious. Salsa and black beans get in the mix for Tex-Mex flavors that guests love.
