Neely's Chicken Taco Salad

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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

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