Shelly's Recipe

CHICKEN TACO SALAD

Category: Salads - Poultry

3/4 cup bottled salsa
3 tbsp white wine vinegar
1 tsp sugar
1/2 tsp ground cumin
1/4 tsp dried thyme and minced garlic
Dash of ground red pepper
1/2 lb skinned, boned chicken breast, cut into 1 inch strips
1 cup halved cherry tomatoes
1 cup canned kidney beans, rinsed, and drained
1/4 cup minced fresh cilantro
1 tbsp olive oil
Cooking spray
4 cups coarsely chopped iceberg lettuce
1 cup shredded cheddar cheese
32 baked tortilla chips

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 nonstick skillet coated with cooking spray over medium-high heat until hot. Add chicken mixture; saute 5 minutes or until chicken is done.

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. Serves 4