Spicy chicken strips with a cool, creamy Mexican-style dip.  Very good.  You can control the level of heat by reducing the hot pepper sauce and using medium or mild salsa.  

1 lb chicken breast halves, (0.454 kg)
  cut into thin strips
1 tbsp olive oil (15 mL)
1 tbsp hot pepper sauce (15 mL)
2 tsp butter (10 mL)
Mexi-Cali Dip:
3/cup sour cream (175 mL)
1/cup medium or mild Salsa (50 mL)
1/cup grated Cheddar cheese (50 mL)
1 green onion, chopped

In large skillet, fry chicken strips in olive oil, stirring frequently, until chicken is tender and cooked through, about 7 to 10 minutes.  Add hot pepper sauce and butter right at the end and stir just until butter melts.  Remove skillet from heat.

Mexi-Cali Dip:  In medium bowl, combine sour cream, Salsa, cheese and green onion.  Serve hot chicken with dip.

Yield:  6 servings
1 serving
147.3 calories
19.1 g protein
6.6 g fat
2.0 g carbs

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