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Ingredients

• 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

Description

Food Network Invites You To Try This Neely's Chicken Taco Salad Recipe From Patrick And Gina Neely.

Food Network