Chicken Taco Salad

Recipe Ingredients

1 lb	454g / 16oz	Ground white chicken meat - without skin
1/2		Lettuce - torn into bite
2		Tomatoes - cut in pieces (medium)
15 oz	426g	Kidney beans - drained
1		Taco seasoning mix
1/2 cup	73g / 2.6oz	Grated non-fat cheddar - cheese or 4 oz. Chop
		Fat-free cheese slice
		Hot sauce to taste
1/2		Guilt free tostado chips - baked not fried
1		Kraft fat-free - catalina salad dress

Recipe Instructions

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.

Add hot sauce to suit your taste.

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.

Source:
"Butter Busters The Cookbook."

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