Chicken Taco Salad

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 4

Taco salad was made for the crunch and texture of iceberg lettuce-or maybe vice versa-but in a pinch, romaine could stand in.

Ingredients:

3/4 cup bottled salsa

3 tablespoons white wine vinegar

1 teaspoon sugar

1/2 teaspoon ground cumin

1/4 teaspoon dried thyme

1/4 teaspoon bottled minced garlic

dash of ground red pepper

1/2 pound skinned, boned chicken breast, cut into 1-inch strips

1 cup halved cherry tomatoes (about 12 tomatoes)

1 cup canned kidney beans, rinsed and drained

1/4 cup minced fresh cilantro

1 tablespoon olive oil

cooking spray

4 cups coarsely chopped iceberg lettuce

1 cup (4 ounces) shredded reduced-fat cheddar cheese

32 low-fat baked tortilla chips

Directions:

1. Combine the first 7 ingredients in a bowl. Combine 1/2 cup of salsa mixture and chicken in a zip-top plastic bag; seal and marinate in refrigerator 30 minutes. Add the tomatoes, beans, cilantro, and oil to remaining salsa mixture; cover and marinate in refrigerator 30 minutes.
2. Place a medium nonstick skillet coated with cooking spray over medium-high heat until hot. Add chicken mixture; saute 5 minutes or until chicken is done.
3. Place 1 cup lettuce on each of 4 plates; top each serving with 1/2 cup bean mixture and one-fourth of chicken mixture. Sprinkle each serving with 1/4 cup cheese. Serve each salad with 8 tortilla chips.

By RecipeOfHealth.com