Pico De Gallo (fresh salsa)
1 medium tomato, diced
1 small onion, finely chopped
1 jalapeno, seeded and finely chopped (can use ½ to reduce spiciness)
Juice of 1 lemon or lime
2 tablespoons chopped fresh cilantro
½ teaspoon garlic, minced from jar
1/8 teaspoon black pepper
1 pound boneless, skinless chicken breasts, visible fat removed cut into 1-inch cubes (or chicken tenderloins, whatever is on sale)
8-10 leaves of green leaf or red leaf lettuce, washed and torn into bit-sized pieces (approx. 8 cups)
Cilantro or lemon/lime slices for garnish (optional)
TIP: Pico de Gallo is super versatile with unlimited uses! Try it as a salad dressing, a dip with low sodium whole-wheat chips/crackers (Check the ingredients for the chips/crackers to ensure that they are not made with any hydrogenated oil or tropical oil, such as palm or coconut oil.) or fresh vegetables, mixed with brown rice to make “dirty rice,” over fish, or even on baked potatoes.
Leftover ingredients? Use them in these recipes!
Mexican Chicken Soup
Quick Chicken Chili
Blackened Fish with Strawberry Kiwi Salsa
Black Bean Soup
Black Bean Salad (or Salsa)
Caribbean Pink Beans
Spicy Asian Salad Cups
Recipe copyright © 2012 American Heart Association. This recipe is brought to you by the American Heart Association’s Simple Cooking with Heart Program. For more simple, quick and affordable recipes, visit heart.org/simplecooking.