Chicken Taco Salad, Low Fat Recipe - Cooking Index
Chicken Taco Salad, Low Fat Recipe - Cooking Index
| 1 lb | Chicken meat - white | |
| Skinless | ||
| 1/2 cup | Lettuce - torn into pieces | |
| 2 cups | Tomatoes - cut into pieces (medium) | |
| 1 x | Kidney beans - rinsed and | |
| Drained - (15 oz. Size) | ||
| 1 x | Taco seasoning mix | |
| 1/2 cup | Cheddar cheese - non fat | |
| Hot sauce to taste | ||
| 1/2 x | Tortilla chips - *baked* | |
| (1 gm fat per 20 chips) | ||
| 1 x | 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.
Source:
Rural Living Magazine
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