Chicken Taco Salad Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
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 (optional)
1/4 cup low fat sour cream
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
|
|
Directions: |
Directions: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 (optional) and let cook until warmed through.
Mix the sour cream 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 sour cream and salsa. |
|
Number Of
Servings: |
Number Of
Servings:4-6 |
Preparation
Time: |
Preparation
Time:40 minutes |
|
This recipe for Chicken Taco Salad is from