Grady's Salsa Chicken Salad

Yield: Serves 4

Ingredients: 
4 boneless, skinless chicken breasts 
2 cups Grady’s salsa (your choice of heat level)
8 cups mixed greens 
1 cup black olives, sliced  
1 cup scallions, sliced 
1 cup cherry tomatoes, halved (optional) 
1 cup sour cream
2 tablespoons lime juice 
1 teaspoon cumin  
Salt and pepper to taste 

Instructions: 

1. Prepare the Chicken: Place the chicken breasts in a large skillet or pan.

2. Pour the salsa over the chicken, ensuring they are well-coated. 

3. Bring to a simmer over medium heat. Cover and cook for about 20-25 minutes, or until the chicken is fully cooked through (internal temperature should reach 165°F or 75°C). 

4. Shred the Chicken: Once cooked, remove the chicken from the pan and let it cool slightly. Shred the chicken using two forks. Return the shredded chicken to the pan and mix with the salsa. Keep warm. 

5. Mix Greens: In a large salad bowl, combine the mixed greens, sliced black olives, scallions, and cherry tomatoes if using. 

6. Prepare the Sour Cream Drizzle: Combine Ingredients: In a small bowl, whisk together the sour cream, lime juice, cumin, salt, and pepper until smooth.

7.  Assemble the Salad: Divide the mixed greens mixture among four plates or bowls. 

8. Top each salad with a portion of the warm salsa chicken. 

9. Drizzle the sour cream mixture over each salad. 

Garnish (Optional) You can garnish with extra lime wedges, chopped cilantro, or a sprinkle of shredded cheese. 

Serve immediately and enjoy your Salsa Chicken Salad! This recipe is both flavorful and easy to prepare, making it perfect for a quick and healthy meal.