Chicken Taco Salad

Chicken Taco Salad

1 lb Chicken meat — white Skinless

1/2 c Lettuce — torn into pieces

2 md Tomatoes — cut into pieces

1 cn Kidney beans — rinsed and Drained (15 oz. size)

1 pk Taco seasoning mix

1/2 c Cheddar cheese — non fat

Hot sauce to taste

1/2 pk Tortilla chips — *baked* (1 GM fat per 20 chips)

Bottle Kraft fat free salad Dressing — Catalina

Place chicken in a bowl and cover with waxed paper. Cook in microwave about 5 minutes. Remove and drain chicken to remove any fat.

Prepare taco mix as directed, substituting chicken for beef. Place lettuce, tomatoes, and chips in a large bowl.

Add drained beans, grated cheese, and salad dressing. Mix well.

Serve immediately.

Per serving: fat 4 GM, chol. 56 mg, calories 336, protein 30 G, carb. 46 GM, 11% of calories from fat.

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