Taco Salad

Servings: 4 | Serving size: 1 large salad

Cooking time: 60 minutes (does not include chilling time, but the filling may be served hot, if desired)

This recipe can easily be multiplied and makes great leftovers. The chicken will keep well in the refrigerator for about 2 days.

Ingredients

• 1 tsp. olive oil
• 1 large onion (thinly sliced)
• 2 large ribs celery (diced)
• 1 large red, green or yellow bell pepper (diced)
• 8 ounces boneless, skinless chicken thighs (cut into small dice)
• 1 - 15 ounce can no salt added black beans (drained and rinsed)
• 1 - 15 ounce can no salt added diced tomatoes
• 1 1/2 cups water
• 1 tsp. chili powder
• 1/8 tsp. cayenne pepper
• 1 tsp. dried oregano leaves
• 1 tsp. smoked paprika or paprika
• 1/2 tsp. ground cumin
• 1/4 tsp. salt
• 4 ounces low-fat corn tortilla chips
• 6 cups iceberg lettuce (sliced thin)
• 2 large tomatoes (sliced into small wedges)
• 4 Tbsp. dried pumpkin seeds
• 2 green onion (sliced)
• 4 ounces reduced fat Monterey jack cheese (shredded)
• 4 Tbsp. reduced fat sour cream

Place a large skillet over medium high heat and add the oil.

Add the onion and cook, stirring frequently, until the onions begin to soften - about 4 to 5 minutes.

Add the celery and cook for about 2 minutes. Stir frequently.

Add the diced pepper and cook for about 1 minute. Stir frequently.

Add the chicken and cook for about 3 to 5 minutes. Stir frequently.

Add the black beans, tomatoes, water, chili power, oregano, paprika, cumin, and salt.

Simmer for 30 to 40 minutes. Stir occasionally and cook until almost all of the liquid has evaporated.

Remove from the heat, let cool, and then refrigerate until cold.

While the chicken mixture is cooling, slice the lettuce and tomatoes and shred the cheese.

When ready to assemble, place the tortilla chips in the bottom of a large bowl.

Top with the lettuce and tomatoes.

Top with the cooled chicken mixture and sprinkle the pumpkin seeds, green onion and shredded cheese over the top.

Spoon the sour cream on top and serve.