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Chicken Taco Salad

Randy Mayor
Yield 4 servings
Taco salad was made for the crunch and texture of iceberg lettuce--or maybe vice versa--but in a pinch, romaine could stand in.

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
  • 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
  • Cooking spray
  • 4 cups coarsely chopped iceberg lettuce
  • 1 cup (4 ounces) shredded reduced-fat cheddar cheese
  • 32 low-fat baked tortilla chips

Nutrition Information

  • calories 391
  • caloriesfromfat 25 %
  • fat 11 g
  • satfat 3.9 g
  • monofat 2.8 g
  • polyfat 1 g
  • protein 30.4 g
  • carbohydrate 43.8 g
  • fiber 6 g
  • cholesterol 51 mg
  • iron 4 mg
  • sodium 767 mg
  • calcium 320 mg

How to Make It

  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.