Mexican Chicken over Salad

• 1 lb boneless skinless chicken breast, cut into strips
• 12 cup water
• 2 teaspoons chicken bouillon
• 1 teaspoon chili powder
• 12 teaspoon ground cumin
• 12 teaspoon garlic powder
• 1 12 cups reduced-fat sour cream

1. In a large nonstick skillet, brown the chicken.
2. Add water, bouillion, chili powder, cumin and garlic powder.
3. Cover and simmer 5-10 minutes or until chicken is tender.
4. Stir in sour cream and heat through.
5. Do *not* boil.
6. Serve on top of a salad or create a taco salad with nacho chips, lettuce, and garnishes.

chicken breast, water, chicken bouillon, chili powder, ground cumin, garlic, sour cream

Taken from www.food.com/recipe/mexican-chicken-over-salad-478019 (may not work)