*  Exported from  MasterCook  *

                       Chicken Taco Salad, Low Fat

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Poultry                          Salads
                Low-Fat

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   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.
 


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