Mango Salsa Chicken With Veggie Hash Recipe

Ingredients

1 tablespoon canola oil2 cups chopped red potatoes (2-3 medium)1 small sweet yellow pepper, chopped1/2 cup chopped red onion1-1/2 cups cut fresh asparagus (1-inch pieces)12 ounces frozen grilled chicken breast strips, partially thawed (about 2 cups)1-1/2 cups mango salsa, divided1 tablespoon chopped fresh cilantroAdditional cilantro

Preparation

In a large skillet, heat oil over medium-high heat; saute potatoes, pepper and onion until potatoes are lightly browned, 6-8 minutes. Add asparagus; cook and stir until potatoes are tender, 2-3 minutes. Stir in chicken, 3/4 cup salsa and 1 tablespoon cilantro; heat through, stirring occasionally.

Sprinkle with additional cilantro. Serve with remaining salsa.