Chicken Taco Salad

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Ingredients

3/4 cup bottled salsa

3 tablespoons white wine vinegar

1 teaspoon sugar

1/2 teaspoon ground cumin

1/4 teaspoon dried thyme

1/4 teaspoon bottled minced garlic

Dash of ground red pepper

1/2 pound skinned, boned chicken breast, cut into 1-inch strips

1 cup halved cherry tomatoes (about 12 tomatoes)

1 cup canned kidney beans, rinsed and drained

1/4 cup minced fresh cilantro

1 tablespoon olive oil

Cooking spray

4 cups coarsely chopped iceberg lettuce

1 cup (4 ounces) shredded reduced-fat cheddar cheese

32 low-fat baked tortilla chips

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