Chicken Taco Salad

tacos

----JOYCE BURTON----
1 lb ground white chicken meat; without skin
1/2 head lettuce; torn into bite sized pie
2 medium tomatoes; cut in pieces
15 oz kidney beans; drained
1 pkg taco seasoning mix
1/2 cup grated non-fat cheddar cheese or 4
1 hot sauce to taste
1/2 bag guilt free tostado chips baked
1 bottle kraft fat-free catalina sala

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. Add hot sauce to suit your taste. Note: Ground fresh white meat skinless turkey can be used in place of the ground chicken and would save 13.6 fat grams for the whole recipe or 3.4 fat grams per serving. Per serving: fat 5.6 g; calories 316; protein 33.5 g, cholesterol 91 mg; carbohydrate 20 g; sodium 1150 mg. Source: "Butter Busters The Cookbook." Meal-Mastered by Joyce Burton, PDPP83A on Prodigy, J.Burton13 on GEnie and JBurton1 on NVN.