8 c. finely shredded iceberg lettuce
3 tbsp. chili powder
1 tsp. ground cumin
1 lb. boneless skinless chicken breast, cut into 1 inch pieces
2 tbsp. extra virgin olive oil
8 oz. chunky tomato salsa
Sour cream, optional
Cilantro sprigs, optional

Divide the lettuce among 4 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 the excess coating. Heat the oil in a wide nonstick frying pan or wok over medium heat. When the oil is hot, add the chicken and stir fry gently until no longer pink in the center. Cut to test. Pour salsa over chicken and cook, stirring until the salsa is heated through and thickened. Arrange chicken and salsa over the lettuce. Top with sour cream and cilantro sprigs if using. This has 12 grams carbohydrate.