Salsa Chicken - cooking recipe

Ingredients

8 cups iceberg lettuce, finely shredded
3 tablespoons chili powder
1 teaspoon ground cumin
1 lb boneless skinless chicken breast, cut into 1-inch pieces
2 large egg whites
2 tablespoons chunky salsa
1/2 cup nonfat sour cream
fresh cilantro stem (optional)

Preparation

Divide the lettuce among 4 individual plates. Cover and set aside.
In a large bowl, combine the chili powder and cumin. Add the chicken, turning to coat.
Lift chicken from bowl, shaking off excess coating and dip into the egg whites.
Coat chicken again with remaining dry mixture.
Heat the oil in a wide, non-stick frying pan or wok over medium heat.
When the oil is hot, add the chicken and gently stir fry until chicken is no longer pink in the center. (5-7 minutes).
Remove chicken from pan and keep warm.
Pour the salsa into the pan and cook, stirring, until it is heated through and slightly thickened.
Arrange chicken over the lettuce, top with salsa and sour cream, garnish with cilantro (if using).