Follow these steps for perfect results
bottled salsa
white wine vinegar
sugar
ground cumin
dried thyme
bottled minced garlic
ground red pepper
skinned, boned chicken breast
cut into 1-inch strips
cherry tomatoes
halved
canned kidney beans
rinsed and drained
fresh cilantro
minced
olive oil
cooking spray
iceberg lettuce
coarsely chopped
reduced-fat cheddar cheese
shredded
low-fat baked tortilla chips
In a bowl, combine bottled salsa, white wine vinegar, sugar, ground cumin, dried thyme, minced garlic, and ground red pepper.
In a zip-top plastic bag, combine 1/2 cup of the salsa mixture and the chicken strips. Seal and marinate in the refrigerator for 30 minutes.
Add halved cherry tomatoes, rinsed and drained kidney beans, minced fresh cilantro, and olive oil to the remaining salsa mixture. Cover and marinate in the refrigerator for 30 minutes.
Coat a medium nonstick skillet with cooking spray and place over medium-high heat until hot.
Add the chicken mixture to the skillet and sauté for 5 minutes, or until the chicken is cooked through.
Place 1 cup of coarsely chopped iceberg lettuce on each of 4 plates.
Top each salad with 1/2 cup of the bean mixture and one-fourth of the chicken mixture.
Sprinkle each serving with 1/4 cup of shredded reduced-fat cheddar cheese.
Serve each salad with 8 low-fat baked tortilla chips.
Expert advice for the best results
Add avocado for extra creaminess.
Use different types of beans for variety.
Top with sour cream or Greek yogurt.
Everything you need to know before you start
15 minutes
The bean mixture and chicken can be marinated ahead of time.
Serve in a colorful bowl and garnish with extra cilantro.
Serve with a side of guacamole.
Serve with a dollop of sour cream.
Light and refreshing
Pairs well with the flavors
Discover the story behind this recipe
Adaptation of traditional Mexican flavors for a salad.
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