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Chicken Taco Salad, Low Fat



1 pound Chicken meat -- white skinless
1/2 cup Lettuce -- torn into pieces
2 medium Tomatoes -- cut into pieces
1 can Kidney beans -- rinsed and
Drained (15 oz. size)
1 package Taco seasoning mix
1/2 cup Cheddar cheese -- non fat
Hot sauce to taste
1/2 package Tortilla chips -- *baked*
(1 GM fat per 20 chips)
Bottle Kraft fat free salad
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.













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