Title: Ranch Taco Chicken Salad
Categories: Newspaper, Salads, Poultry
Yield: 6 Servings

1 lb Chicken breasts; boneless,
. skinless, sliced
1 tb Vegetable oil
1 tb Mexican seasoning
1 pk Salad greens (16oz)
8 oz Jar of salsa
8 oz Jar of ranch dressing
1 c Cheddar cheese; shredded
1/2 c 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 **

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini