Chicken taco salad, low fat

Yield: 6 servings

Measure Ingredient
1 pounds Chicken meat -- white
Skinless
½ cup Lettuce -- torn into pieces
2 mediums Tomatoes -- cut into pieces
1 can Kidney beans -- rinsed and
Drained (15 oz. size)
1 pack Taco seasoning mix
½ cup Cheddar cheese -- non fat
Hot sauce to taste
½ pack 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.

Recipe By :

From: Date: 05/28

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