Neely's Chicken Taco Salad

Serves: 2

Darlene Legros

1 January 1970

Based on User reviews:

63

Spice

77

Sweetness

58

Sourness

42

mins

Prep time (avg)

5.6

Difficulty

Ingredients:

2 tbsps

Olive Oil

1

Onion (finely chopped)

1

Red Bell Pepper (seeded and finely chopped)

2 cloves

Garlic (chopped)

1

Jalapeno (seeded and finely chopped)

450 g

Ground Chicken

1 tbsp

Chili Powder

1 tsp

Ground Cumin

1

Kidney Beans (15-ounce can, drained and rinsed)

1 cup

Plain Low Fat Yogurt

1 cup

Chunky Salsa

1 cup

Cherry Tomatoes (sliced in half)

1 cup

Tortilla Chip (hand-crushed baked)

1 small

Cilantro Leaves (handful about 1/4 cup)

1

Kosher Salt

1

Ground Black Pepper (freshly)

Directions:

1

Heat the olive oil in a large skillet

2

Add the onions, red bell peppers, garlic and jalapeno and saute until tender, 3 to 4 minutes

3

Add the chicken and saute until browned, breaking it up with the back of a wooden spoon as you cook

4

Stir in the chili powder and cumin and let toast for a few stirs

5

Add the beans and let cook until warmed through

6

Mix the yogurt and salsa together in a small bowl

7

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