Chicken Taco Salad, Low Fat

tacos

1 lb chicken meat, white skinless
1/2 cup lettuce, torn into pieces
2 medium tomatoes, cut into pieces
1 can kidney beans, rinsed and
1 drained (15 oz. size)
1/2 cup cheddar cheese, non fat
1 hot sauce to taste
1/2 pkg tortilla chips, *baked*
1 (1 gm fat per 20 chips)
1 bottle kraft fat free
1 salad
1 pkg taco seasoning mix
1 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.