Title: Chili Taco Salad
Categories: Vegetable Poultry Salad
Yield: 4 Servings
| LIGHT & EASY CHICKEN CHILI |
| 1 | tb | Vegetable oil |
| 2 | | Onions |
| 2 | cl | Garlic; minced |
| 1 | lb | Chicken; ground |
| 1 | c | Carrots; chopped |
| 1 | c | Celery; chopped |
| 2 | tb | Chili powder |
| 1 | ts | Ground cumin |
| 3/4 | ts | Dried oregano |
| 1/2 | ts | Salt |
| 1/4 | ts | Hot pepper flakes |
| 1/4 | ts | Pepper |
| 28 | oz | Tomatoes; canned |
| 19 | oz | Red kidney beans; canned |
| 19 | oz | Chick-peas; drain, rinse |
| 1/4 | c | Parsley; fresh, chopped |
| CHILI TACO SALAD |
| 4 | c | Tortilla chips |
| 4 | c | Lettuce; shredded |
| 2 | c | Tomatoes; fresh, chopped |
| 1 | c | Sour cream or yogurt |
| 1 | c | Monterey Jack; shredded |
| 1/2 | c | Black olives; chopped |
| 1/2 | c | Jalapeno peppers; chopped |
| 12 | | Mini corn cobs (optl) |
PREPARE CHILI: In large heavy saucepan or Dutch oven, heat oil over medium
heat; cook onions and garlic, stirring, for about 5 minutes or until
softened. Add chicken; cook, stirring, for about 7 minutes or until no
longer pink. Add carrot, celery, red pepper, chili powder, cumin, oregano,
salt, hot pepper flakes and pepper; cook, stirring for 1 minute. Pour in
tomatoes and kidney beans; bring to boil. Reduce heat, cover and simmer for
15 minutes. Add chick-peas; simmer for 15 minutes. Garnish with parsley.
CHILI TACO SALAD: Taco salad is a simly irrestible combo of pleasingly
spicy chicken cbili, crunchy cool lettuce and tomatoes, creamy sour cream
and tongue-tingling peppers. Divide chips among 4 plates. Top each with 1
cup chili, then lettuce, tomatoes, sour cream, cheese, olives, jalapeno
peppers, and corn (if using)