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Chicken Taco Salad




Source of Recipe


Unknown


List of Ingredients




Low-Fat Chicken Taco Salad


1 lb. white skinless chicken
1/2 c. lettuce, torn into pieces
2 medium tomatoes, cut into pieces
1 (15 oz.) can kidney beans, rinsed and drained
1/2 c. non-fat Cheddar cheese
hot sauce, to taste
1/2 pack baked tortilla chips
1 bottle Kraft fat-free Catalina salad dressing
1 pkg. taco seasoning mix


Recipe




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, and
serve immediately.

Makes 6 servings

336 calories and 4 fat grams per serving.