Low Fat Chicken Taco Salad Recipe


Yield: 6 Servings


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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