Chicken Taco Salad, Low Fat Recipe
Servings: 6
Ingredients
- 1 lb Chicken meat -- white Skinless
- 1/2 c. Lettuce -- torn into pcs
- 2 med Tomatoes -- cut into pcs
- 1 can Kidney beans -- rinsed and Liquid removed (15 ounce. size)
- 1 pkt Taco seasoning mix
- 1/2 c. Cheddar cheese -- non fat Warm sauce to taste
- 1/2 pkt Tortilla chips -- *baked* Bottle Kraft fat free salad Dressing -- Catalina
Directions
- Place chicken in a bowl and cover with waxed paper. Cook in microwave about 5 min. 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 in liquid removed beans, grated cheese, and salad dressing. Mix well. Serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 182g | |
| Recipe makes 6 servings | |
| Calories 231 | |
| Calories from Fat 107 | 46% |
| Total Fat 11.95g | 15% |
| Saturated Fat 4.66g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 50mg | 17% |
| Sodium 415mg | 17% |
| Potassium 389mg | 11% |
| Total Carbs 13.74g | 4% |
| Dietary Fiber 4.9g | 16% |
| Sugars 2.69g | 2% |
| Protein 16.83g | 27% |
