CHICKEN TACO SALAD

3/4 Cups Salsa 3 Tablespoons White Wine Vinegar 1 Teaspoon Sugar 1/2 Teaspoon Ground Cumin 1/4 Teaspoon Dried Thyme 1/4 Teaspoon Bottled Garlic Dash Red Pepper 1/2 Pound Chicken, cooked and cubed 1/2 Cup Cherry Tomatoes, halved

1 Cup Canned Kidney Beans, rinsed and drained 1/2 Cup Fresh Cilantro, minced 1 Tablespoon Olive Oil Cooking Spray 4 Cups Iceberg Lettuce, chopped 1 Cup Reduced Fat Cheddar Cheese, shredded 32 Low Fat Tortilla Chips

Combined the first 7 ingredients in a bowl. Combine 1/2 cup salsa mixture and chicken in a zip lock bag. Seal and marinate for 30 minutes. Add tomatoes, beans and cilantro and oil to the remaining salsa mixture. Cover and marinate 30 minutes. In a pan coated with cooking spray, over medium heat, add chicken mixture and sauté 5 minutes. Place 1 cup lettuce on 4 plates. Top each with 1/2 cup bean mixture, 1/4 cup chicken mixture. Sprinkle each with 1/4 cup cheese. Serve with 8 tortilla Chips.

SERVINGS 4; CALORIES 391; FAT 11 g; PROTEIN 30.4 g; CARBS 43.8 g; FIBER 6 g; CHOL 51 mg; IRON 4 mg; SODIUM 767 mg; CALC 320 mg SERVING SIZE= 1 Cup

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Updated 12/7/99