Ingredients

• 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

Instructions

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