Baked Taco Salad

Just in time for Cinqo de Mayo – try this tasty Taco Salad! It's a hardy meal even without the unhealthy deep-fried tortilla shell. It's also full of vision-friendly vitamins & minerals.Ingredients:5 (6-inch) corn tortillas, cut into strips1-2 tablespoons olive oil2-3 boneless, skinless chicken breasts, cut into bite-size pieces1 medium onion, chopped5 garlic cloves, minced1 cup low fat or fat free sour cream (or 1 cup fat free plain yogurt)1 - 15.5 oz can black beans, drained & rinsed1 - 14.5 oz can yellow corn, drained & rinsed1 - 4.5 oz can green chilies1 packet (1.25 oz) taco seasoning1 teaspoon ground cumin1 cup shredded Mexican-blend cheese8 - 10 cups of salad greens (the darker the better)4 tomatoes, chopped6-8 green onions, choppedSliced black olives (optional)Salsa, guacamole, & low fat sour cream (optional toppings)Directions:

Preheat oven to 400° F. Cover cookie sheet with aluminum foil. Place tortilla strips on prepared cookie sheet; lightly spray with cooking spray. Bake in 400° oven for 10-12 minutes or until lightly browned & crisp. Set aside until you assemble salad. Reduce oven to 350° F. Spray 13 x 9-inch baking dish with cooking spray. In a nonstick skillet, heat oil over medium high heat. Add chicken, onion & garlic. Stir frequently and cook until chicken is no longer pink (about 10 minutes), spoon into prepared baking dish. Combine with sour cream (or yogurt), beans, corn, chilies, & spices. Sprinkle cheese evenly over the top. Cover with foil and bake for 30 minutes. Remove foil & cook an additional 10 minutes or until cheese is melted. Toss salad greens, tomatoes, green onions (& olives). Divide evenly among 8-10 salad bowls. Top each with baked taco mixture and tortilla strips. Serve immediately with or without optional toppings.

Makes 8-10 servings. Nutrition information per serving (without guacamole or additional sour cream toppings): 313 calories, 22 gm protein, 29 gm carbohydrate, 8 gm fat (3 gm saturated fat), 6 gm fiber, 47 mg cholesterol, 551 mg sodium

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