Title: Chicken taco salad~ low fat
 Categories: Poultry
      Yield: 6 Servings
 
      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
 
  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.