Title: Ranch taco chicken salad
 Categories: Newspaper, Salads, Poultry
      Yield: 6 Servings
 
      1 lb Chicken breasts; boneless,
           .  skinless, sliced
      1 tb Vegetable oil
      1 tb Mexican seasoning
      1 pk Salad greens  (16oz)
      8 oz Jar of salsa
      8 oz Jar of ranch dressing
      1 c  Cheddar cheese; shredded
    1/2 c  Tortilla chips; crushed
 
  Fry chicken in oil and Mexican seasoning in nonstick skillet on
  medium-high heat for 8 minutes or until chicken is cooked through.
  
  Toss greens, salsa, dressing, cheese and chicken together in brge
  bowl. Top with crushed chips just before serving.
  
  Nutritional analysis per serving: 250 calories, 7 grams fat, 24 grams
  carbohydrates, 45 milligrams cholesterol, 1,400 milligrams sodium, 25
  percent of calories from fat.
  
  ** Fort Worth Star Telegram -- Food section -- 29 November 1995 **