Chicken Taco Salad

A slight twist on a favorite Tex-Mex dish makes it heart healthy.  I like flavor better than hot and spicy, so feel free to step up the chili powder and cumin if you are a spicier person than I am! 

Meat Mixture (makes about 4 cups or 8 servings)

1/2 pound chicken breast (2 average size), skinned, boned, finely chopped.

1 teaspoon olive oil

In a medium saucepan, saute the chicken in the oil until cooked through and browned, then add:

1/2 cup chopped onion

Continue to cook until onion is translucent.  Turn down heat and add:

2 tablespoons chili powder

1 teaspoon salt

1/2 teaspoon cumin powder

1 clove garlic, grated

1/2 cup water

Stir and continue to simmer while adding:

1 can (19 ounce or 2 cups) black beans  

Heat through.

The taco salad may be made with hot meat mixture or cold from the fridge.  For each serving:

1 cup chopped romaine lettuce (or salad from a bag)

1 roma tomato, chopped

2 tablespoons grated cheddar

1/2 cup of meat mixture

2 ounces (1 small handful) tortilla chips, crushed

1 1/2 tablespoons ranch dressing

Serve before the chips get soggy! For even healthier, skip the chips altogether. I often do.