|Photo Courtesy of Food Network Online|
Today is a special day, not only is it Tasty Tuesday but it's also Taco Tuesday!!! Everyone loves a good Taco on a Tuesdsay night to sit in front of the TV and watch your favorite primetime shows with either family or friends. I myself enjoy a good Taco Salad once in a while, depending on the condiments being used and how if it's made right. Well still beings though it's still January and everyone is still on their workout regime, I thought I once again pull up a meal that is diet friendly and I mean Chicken and Salad go hand in hand right?
You all can thank me later for this dish, though I just had Tacos last week I will make this next month; maybe for Valentine's Day. This Taco Tuesday Tasty Tuesday is Food Network's the Neely's with their Chicken Taco Salad. The two have been very popular chefs in the kitchen on the Food Network Channel for a while now so I highly trust their recipes and meals; it has to be the REAL DEAL! Well, enough of me talking, let's dive into some Chicken Taco Salad!!!
- 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
- 1/4 cup plain low fat yogurt
- 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
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 and let cook until warmed through.
Mix the yogurt 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 yogurt and salsa.
Per serving (based on 4 servings): Calories: 575; Total Fat: 28 grams; Saturated Fat: 10 grams; Protein: 37 grams; Total carbohydrates: 46 grams; Sugar: 8 grams; Fiber: 14 grams; Cholesterol: 124 milligrams; Sodium: 774 milligrams
For More On the Neely's Chicken Taco Salad & More Please Click Here.