Low-fat Chicken Taco Salad

Ingredients

 * 1 lbs chicken meat, white skinless
 * ½ cup lettuce, torn into pieces
 * 2 med tomatoes, cut into pieces
 * 1 can kidney beans, rinsed and drained (15 oz. size)
 * ½ cup Cheddar cheese, non fat
 * hot sauce to taste
 * ½ pack tortilla chips, *baked* (1 gm fat per 20 chips)
 * bottle Kraft fat-free salad dressing, catalina
 * 1 pack taco seasoning mix

Directions

 * 1) Place chicken in a bowl and cover with waxed paper.
 * 2) Cook in microwave about 5 minutes. Remove and drain chicken to remove any fat.
 * 3) Prepare taco mix as directed, substituting chicken for beef.
 * 4) Place lettuce, tomatoes, and chips in a large bowl. Add drained beans, grated cheese, and salad dressing. Mix well.
 * 5) Top with chicken
 * 6) Serve immediately.

Nutritional Information
Per serving:
 * fat 4 g | chol. 56 mg | calories 336 | protein 30 g | carb. 46 gm | 11% of calories from fat