Chicken Taco Salad

• 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

1. 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.
2. 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.
3. 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.

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

Taken from www.myrecipes.com/recipe/chicken-taco-salad-1 (may not work)