CHICKEN STRIPS WITH MEXI-CALI DIP

Another recipe from Jennifer Eloff

Spicy chicken strips with a cool, creamy Mexican-style dip. Very good. 

1 lb chicken breast halves, (0.454 kg) cut into thin strips
1 tbsp olive oil (15 mL)
1 tbsp hot pepper sauce (15 mL)
2 tsp butter (10 mL)

 In large skillet, fry chicken strips in olive oil, stirring frequently, until chicken is tender and cooked through, about 7 to 10 minutes.

Add hot pepper sauce and butter right at the end and stir just until butter melts. Remove skillet from heat.

Serve hot chicken with dip.

Mexi-Cali Dip:
3/4 cup sour cream (175 mL)
1/4 cup medium or mild Salsa (50 mL)
1/4 cup grated Cheddar cheese (50 mL)
1 green onion, chopped

 In medium bowl, combine sour cream, Salsa, cheese and green onion.

 Yield: 6 servings 1 serving 147.3 calories

  19.1 g protein      6.6 g fat        2 g carbs