Title: Chicken Taco Salad, Low Fat
Categories: Poultry Salad Diet Nets
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) |
| 1/2 | 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 |
| 1 | pk | Taco seasoning mix |
| | | 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.