From Paulette Vickery's Recipe Collection

BB: CHICKEN TACO SALAD

poultry, salads

1 lb ground white chicken meat
1/2 each head lettuce
2 each tomatoes cut into pieces
1 cup kidney beans, 15oz
1 pkg taco seasoning mix
1/2 cup grated nonfat cheddar cheese
1 single hot sauce to taste
1/2 pkg smart temp, tortilla chips
1 each bottle nonfat catalina

Rinse and drain beans. Place skinless, ground 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 and serve immediately. Add hot sauce to suit your taste. Ground fresh white meat skinless turkey can be used in place of the ground chicken. This would save 13.6 fat grams for the whole recipe, or 2.2 fat grams per serving. Prepared with chicken or turkey, use 20 baked tortilla chips per serving. Each serving of 20 chips contains 1 fat gram. Per serving: fat 4 G, cholesterol 56 MG, fiber 2 G, calories 336, 11 percent calories from fat, protein 30 G, carbohydrate 46 G, sodium 818 MG.

Yield: 6 servings




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