Ingredients
2
boneless skinless chicken breasts, cut into 1/4- to 1/2-inch pieces
1/2
cup finely chopped red onion
1
large red potato, shredded (about 1 3/4 cups)
4
teaspoons chopped fresh cilantro, if desired
1/2
teaspoon salt
1
tablespoon olive or canola oil
1/4
cup fat-free sour cream
1/4
cup chunky-style salsa
Preparation
In medium bowl, mix chicken and onion. Rinse shredded potatoes with cold water; drain on paper towels. Add to chicken mixture. Stir in cilantro and salt.
In 10-inch nonstick skillet, heat 2 teaspoons of the oil over medium-high heat. Spread potato mixture evenly in skillet. Cook, without stirring, 6 to 9 minutes or until chicken is no longer pink in center and bottom of potato mixture is golden brown and crisp.
Place large plate over skillet; turn potato mixture upside down onto plate. Add remaining teaspoon oil to skillet. Slip potato mixture back into skillet, browned side up; cook 5 to 7 minutes, pressing lightly with pancake turner, until golden brown and crisp.
With pancake turner, divide chicken mixture in half; place on 2 plates. Top each with sour cream and salsa.
