Chicken taco salad, low fat

 
                        Chicken Taco Salad, Low Fat
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Poultry                          Salads
                 Low Fat
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      pound         Chicken meat -- white skinless
      1/2  cup           Lettuce -- torn into pieces
    2      medium        Tomatoes -- cut into pieces
    1      can           Kidney beans -- rinsed and
                         Drained (15 oz. size)
    1      package       Taco seasoning mix
      1/2  cup           Cheddar cheese -- non fat
                         Hot sauce to taste
      1/2  package       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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