Email to Terry Ward      

Recipe Categories: Terrytx's HOME PAGEAPPETIZERS Asian Beef BREAD BREAKFAST BrowniesandBars Cake Canning CASSEROLES Christmas01 Christmas2000 Condiments Cookies CROCKPOT DESSERTS FISHandSEAFOOD Grilling Ham KidsCooking Lamb LOWFAT MARINADES PASTA Pie PIZZA Pork POULTRY RICE SALADandDRESSING SANDWICHES SAUCES SideDish SNACKS SOUPSandSTEWS SouthwesternMexican VEGETABLES VEGETARIAN

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
  






Instructions



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.