CHICKEN TACO SALAD {neeley's}

By grinder

Ingredients

• 2 tablespoons olive oil
• 1/2 onion, finely chopped
• 1 red bell pepper, seeded, finely chopped
• 2 cloves garlic, chopped
• 1/2 jalapeno, seeded, finely chopped
• 1 lb. ground chicken
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 can kidney beans, drained, rinsed
• 1/4 cup plain low fat yogurt {2.25oz}
• 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
• 4 oz. shredded Monterey Jack-Cheddar cheese
• 1 small handful cilantro leaves {.25 c.}
• Kosher salt and fresh ground black pepper

Preparation

Step 1

Heat olive oil in a large skillet. Add onions, red bell peppers, garlic and jalapeno and sauté until tender, 3-4 minutes. Add chicken and sauté 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 beans and let cook until warmed through.

Mix yogurt and salsa together in a small bowl.

Toss chopped lettuce, cherry tomatoes, tortilla chips, cheese, cilantro, sautéed chicken and bean mixture all in a large bowl and dress with the yogurt and salsa.