Neely's Chicken Taco Salad

  • Level: Easy
  • Total: 40 min
  • Prep: 20 min
  • Cook: 20 min
  • Yield: 4 to 6 servings
  • Nutrition Info
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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


  1. 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.
  2. Mix the yogurt and salsa together in a small bowl.
  3. 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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