Chicken Salsa Spuds

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If requiring a gluten-free recipe, check the label of the indicated (*) recipe ingredients to ensure they are it is gluten-free.


  • 2 tablespoons vegetable oil
  • 4 cups frozen potatoes O’Brien*
  • 1 package (6 ounces) Southwestern seasoned chicken breast strips, each cut in half
  • 1 can (7 ounces) whole kernel corn, drained
  • 1/2 cup prepared chunky salsa, mild or medium hot
  • 3 tablespoons thinly sliced green onion (optional)
  • 1/2 cup finely shredded Cheddar cheese*
  • Torn salad greens (optional)


Prepare potatoes in oil according to package directions. Stir in chicken, corn, salsa and green onion; heat through. Sprinkle with cheese; serve over greens, if desired.

Calories: 316 Fat: 14g Cholesterol: 51mg Sodium: 669mg Fiber: 6g Protein: 20g

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