Chicken Taco Salad

Chicken Taco Salad
Photo by Randy Mayor

Ingredients

  • 1 cup canned kidney beans, rinsed and drained
  • 1 cup (4 ounces) shredded reduced-fat cheddar cheese
  • 1 tablespoon olive oil
  • Cooking spray
  • 4 cups coarsely chopped iceberg lettuce
  • 32 low-fat baked tortilla chips
  • 3 tablespoons white wine vinegar
  • + 9 more ingredients
    • 1 teaspoon sugar
    • ½ teaspoon ground cumin
    • ¼ teaspoon dried thyme
    • ½ pound skinned, boned chicken breast, cut into 1-inch strips
    • ¼ teaspoon bottled minced garlic
    • 1 cup halved cherry tomatoes (about 12 tomatoes)
    • Dash of ground red pepper
    • ¾ cup bottled salsa
    • ¼ cup minced fresh cilantro

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 nons...

View full recipe at My Recipes

Comments

Variations on Chicken Taco Salad

  • Chicken Taco Salad
    • 2 cups coarsely crushed tortilla chips
    • 1/3 cup thinly sliced scallions (from about 1/2 bunch), white and light green parts only
    • +31 other ingredients


Best Wine Deals

See More Deals »






Snooth Media Network