Try our Chicken, Green Salsa and Nopales Recipe for a deliciously distinctive dish! Bacon and cilantro add even more flavor to our tasty nopales recipe.
What You Need
Original recipe yields 12 servings
2 broiler-fryer chicken s (6 lb.), cut up
4 large cactus paddles (1-1/2 lb.), cut into 3-inch-wide strips
2 jars (16 oz. each) green salsa
6 slices OSCAR MAYER Bacon, cooked, coarsely crumbled
1/4 cup chopped fresh cilantro
3/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
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Let's Make It
Heat heavy extra-large skillet or Dutch oven on medium heat. Add chicken, in batches; cook 3 min. on each side or until browned on both sides. Remove from skillet; cover to keep warm.
Add cactus to skillet; cook and stir 3 min. or until crisp-tender. Stir in salsa; bring to boil. Add chicken; simmer on medium-low heat 30 min. or until done (165ºF). Remove from heat; stir in bacon and cilantro.
Serve topped with sour cream.
Substitute your favorite store-bought or homemade salsa for the green salsa.
If fresh cactus paddles are not available, use a drained 30-oz. jar of cactus paddle strips instead, adding the cactus for the last 5 min. of the chicken cooking time.
Calories From Fat
% Daily Value*
Total Fat 16g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 8g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.