Chicken taco salad, low fat
6 servings
Ingredients
| Quantity | 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 | ||
Directions
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