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Categories:
bottled salsa white wine vinegar sugar ground cumin thyme garlic ground red pepper chicken tomatoes kidney beans fresh cilantro olive oil cooking spray iceberg lettuce Cheddar cheese tortilla chips
Viewed: 47 - Published at: 3 years agoIngredients
- 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
Method
- 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.
