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| Home -> [Central American, Chicken, Low-calorie, Mexican, North American, Poultry, Salads, South American] -> [Chicken taco salad Recipe] |
Chicken taco salad
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| Artist: |
_ |
Yield: |
4 |
| Categories: |
Central American, Chicken, Low-calorie, Mexican, North American, Poultry, Salads, South American |
Rating: |
0 |
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Ingredients:
| | BUTTER BUSTERS | | 1
| lbs | Ground white chicken meat | | | -without skin | | 1/2
| | Head lettuce, torn into bite | | | -sized pieces | | 2
| med | Tomatoes, cut in pieces | | 15
| oz | Kidney beans, drained | | 1
| pack | Taco seasoning mix | | 1/2
| cup | Grated non-fat cheddar | | | -cheese or 4 oz. chopped | | | -Kraft fat-free cheese slice | | | Hot sauce to taste | | 1/2
| | Bag Guilt Free Tostado Chips | | | -baked not fried | | 1
| | Bottle Kraft fat-free | | | -Catalina salad dressing |
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Procedures:
| 1 | Place chicken in a bowl and cover with waxed paper. | | 2 | Cook in microwave about 5 minutes. | | 3 | Remove and drain chicken to remove any fat. | | 4 | Prepare taco mix as directed substituting chicken for beef. | | 5 | Place lettuce, tomatoes, and chips in a large bowl. | | 6 | Add drained beans, grated cheese, and salad dressing. | | 7 | Mix well. | | 8 | Serve immediately. | | 9 | Add hot sauce to suit your taste. | | 10 | Note: ground fresh white meat skinless turkey can be used in place of the ground chicken and would save 13.6 fat grams for the whole recipe or 3.4 fat grams per serving. | | 11 | Per serving: fat 5.6 g; calories 316; protein 33.5 g, cholesterol 91 mg; carbohydrate 20 g; sodium 1150 mg. |
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