Low Fat
Chicken Taco Salad Recipe
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
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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.
