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.
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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