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| Home -> [Central American, Chicken, Low-calorie, Low-fat, Mexican, North American, Poultry, Salads, South American] -> [Chicken taco salad, low fat Recipe] |
Chicken taco salad, low fat
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| Artist: |
_ |
Yield: |
6 |
| Categories: |
Central American, Chicken, Low-calorie, Low-fat, Mexican, North American, Poultry, Salads, South American |
Rating: |
0 |
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Ingredients:
| 1
| lbs | Chicken meat, white skinless | | 1/2
| cup | Lettuce, torn into pieces | | 2
| med | Tomatoes, cut into pieces | | 1
| can | Kidney beans, rinsed and | | | Drained (15 oz. size) | | 1/2
| cup | Cheddar cheese, non fat | | | Hot sauce to taste | | 1/2
| pack | Tortilla chips, *baked* | | | (1 GM fat per 20 chips) | | | Bottle Kraft fat free | | | Salad | | 1
| pack | Taco seasoning mix | | | Dressing, Catalina |
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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 | Per serving: fat 4 gm, chol. | | 10 | 56 mg, calories 336, protein 30 g, carb. | | 11 | 46 gm, 11% of calories from fat |
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