Chicken Taco Salad

Ingredients

 * Butter Busters
 * 1 lbs ground white chicken meat without skin
 * ½ head lettuce, torn into bite-sized pieces
 * 2 medium tomatoes, cut in pieces
 * 15 oz kidney beans, drained
 * 1 pack taco seasoning mix
 * ½ cup grated non-fat cheddar cheese or 4 oz chopped Kraft fat-free cheese slice
 * hot sauce to taste
 * ½ bag guilt free tostado chips, baked not fried
 * 1 bottle Kraft fat-free Catalina salad dressing

Directions

 * 1) Place chicken in a bowl and cover with waxed paper.
 * 2) Cook in microwave about 5 minutes.
 * 3) Remove and drain chicken to remove any fat.
 * 4) Prepare taco mix as directed substituting chicken for beef.
 * 5) Place lettuce, tomatoes, and chips in a large bowl.
 * 6) Add drained beans, grated cheese, and salad dressing.
 * 7) Mix well.
 * 8) Serve immediately.
 * 9) 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.

Nutritional information
Per serving
 * fat 5.6 g; calories 316; protein 33.5 g, cholesterol 91 mg; carbohydrate 20 g; sodium 1150 mg.