NEELY'S CHICKEN TACO SALAD

Neely's Chicken Taco Salad image

Provided by Patrick and Gina Neely : Food Network

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 17

Previous Next

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

Steps:

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.
Mix the yogurt and salsa together in a small bowl.
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.

Nutrition Facts : Calories 575 calorie, Fat 28 grams, SaturatedFat 10 grams, Cholesterol 124 milligrams, Sodium 774 milligrams, Carbohydrate 46 grams, Fiber 14 grams, Protein 37 grams, Sugar 8 grams