Ranch taco chicken salad

Yield: 6 servings

Measure Ingredient
1 pounds Chicken breasts; boneless,
\N \N . skinless, sliced
1 tablespoon Vegetable oil
1 tablespoon Mexican seasoning
1 pack Salad greens (16oz)
8 ounces Jar of salsa
8 ounces Jar of ranch dressing
1 cup Cheddar cheese; shredded
½ cup Tortilla chips; crushed

Fry chicken in oil and Mexican seasoning in nonstick skillet on medium-high heat for 8 minutes or until chicken is cooked through.

Toss greens, salsa, dressing, cheese and chicken together in brge bowl. Top with crushed chips just before serving.

Nutritional analysis per serving: 250 calories, 7 grams fat, 24 grams carbohydrates, 45 milligrams cholesterol, 1,400 milligrams sodium, 25 percent of calories from fat.

** Fort Worth Star Telegram -- Food section -- 29 November 1995 ** Posted by The WEE Scot -- paul macGregor Submitted By PAUL MACGREGOR On 12-24-95

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