4 potatoes (medium, cut into 3/4 in cubes, microwaved 8-10 minutes until tender, or cooked on the top of the stove about 15 minutes until tender)
16 ounces chicken breasts, boned and skinned (cut into 3/4 inch cubes)
2 tablespoons oil
1 cup salsa
1 can whole kernel corn (15 ounce, drained)
1. Cook potatoes as directed.
2. In a large skillet, brown chicken in oil on high for 5 minutes.
3. Add potatotes; cook until potatoes are lightly browned.
4. Add salsa and corn. Cook until heated through.