Neely's Chicken Taco Salad (Patrick and Gina Neely) |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Ingredients:
2 tablespoons olive oil |
1/2 onion, finely chopped |
1 red bell pepper, seeded and finely chopped |
2 cloves garlic, chopped |
1/2 jalapeno, seeded and finely chopped |
1 pound ground chicken |
1 tablespoon chili powder |
1 teaspoon ground cumin |
1 (15-ounce) can kidney beans, drained and rinsed |
1/4 cup plain low fat yogurt |
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 |
1 cup shredded monterey jack-cheddar cheese blend |
1 small handful cilantro leaves (about 1/4 cup) |
kosher salt and freshly ground black pepper |
Directions:
1. Heat the olive oil in a large skillet. Add the onions, red bell peppers, garlic and jalapeno and saute until tender, 3 to 4 minutes. Add the chicken and saute 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 the beans and let cook until warmed through.
2. Mix the yogurt and salsa together in a small bowl.
3. Toss the chopped lettuce, cherry tomatoes, tortilla chips, cheese, cilantro, sauteed chicken and bean mixture all in a large bowl and dress with the yogurt and salsa.
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