Southwest chicken salad

Chicken second courses

1 tablespoon chili powder 1 teaspoon ground cumin 1 3/4 pounds skinless, boneless chicken breasts, cut into strips 1 tablespoon olive oil 1 cup Pace® Chunky Salsa 1/4 cup water 1 bag (about 7 ounces) mixed salad greens Stir the chili powder and cumin in a medium bowl. Add the chicken and toss to coat.