Title: Chicken Taco Salad, Low Fat
Categories: Poultry, Salads, Low fat
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 pk Taco seasoning mix
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
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.

Recipe By :

From: Date: 05/28

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip