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