Title: Chicken Taco Salad Butter Busters
Categories: Ethnic Salad Vegetable
Yield: 6 Servings

1	lb	Ground white chicken meat without s
1/2		Head lettuce torn into bite size pi
2	md	Tomatoes, cut in pieces
1	cn	(15oz) kidney beans, rinsed and dri
1		Pk taco seasoning mix
1/2	c	Grated nonfat cheddar cheese
1	tb	Sauce to taste
1/2		Bag smart temptations tortilla chip
1		Bottle kraft fatfree catalina salad

Place chicken in a bowl and cover with waxed paper. Cook in the microwave about 5 minutes. Remove and drain chicken to remove any fat. Prepare taco mix as package directs substituting chicken for beef. Place lettuce, tomatoes and chips in la large bowl. Add drained beans, grated cheese and salad dressing. Mix well. Serve immediately. Add hot sauce to suit your taste. Per serving: 336 cal., 4g fat (11%), 56mg chol., 2g fiber, 30g pro., 46g carb., 818mg sod. Note: Substitute fresh white meat skinless turkey and save 13.6 fat grams for the whole recipe or 2.2 grams per serving. Butter Busters by Pam Mycoskie ISBN 0-446-67040-5 Entered by Carolyn Shaw 2-95

Submitted By CAROLYN SHAW On 02-15-95 (1620)

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