Chicken Taco Salad

Taco salad was made for the crunch and texture of iceberg lettuce--or maybe vice versa--but in a pinch, romaine could stand in.

Yield: 4 servings

Ingredients

• 3/4  cup  bottled salsa
• 3  tablespoons  white wine vinegar
• 1  teaspoon  sugar
• 1/2  teaspoon  ground cumin
• 1/4  teaspoon  dried thyme
• 1/4  teaspoon  bottled minced garlic
• Dash of ground red pepper
• 1/2  pound  skinned, boned chicken breast, cut into 1-inch strips
• 1  cup  halved cherry tomatoes (about 12 tomatoes)
• 1  cup  canned kidney beans, rinsed and drained
• 1/4  cup  minced fresh cilantro
• 1  tablespoon  olive oil
• Cooking spray
• 4  cups  coarsely chopped iceberg lettuce
• 1  cup  (4 ounces) shredded reduced-fat cheddar cheese
• 32  low-fat baked tortilla chips

Preparation

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.

Nutritional Information

Calories:

391 (25% from fat)

Fat:

11g (sat 3.9g,mono 2.8g,poly 1g)

Protein:

30.4g

Carbohydrate:

43.8g

Fiber:

6g

Cholesterol:

51mg

Iron:

4mg

Sodium:

767mg

Calcium:

320mg