Neely's Chicken Taco Salad
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 575 calorie
- Total Fat
- 28 grams
- Saturated Fat
- 10 grams
- Cholesterol
- 124 milligrams
- Sodium
- 774 milligrams
- Carbohydrates
- 46 grams
- Dietary Fiber
- 14 grams
- Protein
- 37 grams
- Sugar
- 8 grams
- Total: 40 min
- Prep: 20 min
- Cook: 20 min
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.