Neely's Chicken Taco Salad

Total Time:
40 min
Prep:
20 min
Cook:
20 min

Yield:
4 to 6 servings
Level:
Easy

CATEGORIES
NUTRITION INFO
Ingredients
  • 2 tablespoons olive oil
  • 1/2 onion, finely chopped
  • 1 red bell pepper, seeded and finely chopped
  • 2 cloves garlic, chopped
  • 1/2 jalapeno, seeded and finely chopped
  • 1 pound ground chicken
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 (15-ounce) can kidney beans, drained and rinsed
  • 1/4 cup plain low fat yogurt
  • 1/2 cup chunky salsa
  • 1 heart of romaine lettuce, chopped
  • 1 cup cherry tomatoes, sliced in half
  • 1 cup hand-crushed baked tortilla chips
  • 1 cup shredded Monterey Jack-Cheddar cheese blend
  • 1 small handful cilantro leaves (about 1/4 cup)
  • Kosher salt and freshly ground black pepper
Directions

Heat the olive oil in a large skillet. Add the onions, red bell peppers, garlic and jalapeno and saute until tender, 3 to 4 minutes. Add the chicken and saute until browned, breaking it up with the back of a wooden spoon as you cook. Stir in the chili powder and cumin and let toast for a few stirs. Add the beans and let cook until warmed through.

Mix the yogurt and salsa together in a small bowl.

Toss the chopped lettuce, cherry tomatoes, tortilla chips, cheese, cilantro, sauteed chicken and bean mixture all in a large bowl and dress with the yogurt and salsa.

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