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    Chicken Taco Salad

    Source of Recipe

    Cooking Light-10/00

    List of 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
    • 1 Dash 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


    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. Yield: 4 servings.




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