Taco salad was made for the crunch and texture of iceberg lettuce--or maybe vice versa--but in a pinch, romaine could stand in.
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
Dash of 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
4 cups coarsely chopped iceberg lettuce
1 cup (4 ounces) shredded reduced-fat cheddar cheese
32 low-fat baked tortilla chips
How to Make It
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.
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.
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.