Chicken Taco Salad

Ingredients

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

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