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Recipe courtesy of The Neelys

Show: Down Home with the Neelys

Episode: Anytime Eats!

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

Yield:: 4 to 6 servings

Level:: Easy

Nutrition Info

Healthy

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.

My Private Notes

Name: Neely's Chicken Taco Salad
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 to 6 servings
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