Chicken Taco Salad
3/4 cup bottled
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
4 cups coarsely chopped iceberg lettuce
1 cup (4 ounces) shredded reduced-fat 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.
Yield: 4 servings