Neely's 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

1. Heat the olive oil in a large skillet.
2. Add the onions, red bell peppers, garlic and jalapeno and saute until tender, 3 to 4 minutes.
3. Add the chicken and saute until browned, breaking it up with the back of a wooden spoon as you cook.
4. Stir in the chili powder and cumin and let toast for a few stirs.
5. Add the beans and let cook until warmed through.
6. Mix the yogurt and salsa together in a small bowl.
7. 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.

olive oil, onion, red bell pepper, garlic, jalapeno, chicken, chili powder, ground cumin, kidney beans, yogurt, chunky salsa, heart of romaine lettuce, cherry tomatoes, tortilla chips, shredded monterey, handful cilantro, kosher salt

Taken from www.foodnetwork.com/recipes/patrick-and-gina-neely/neelys-chicken-taco-salad-recipe.html (may not work)