Try this chicken taco salad recipe with the characteristic Tex Mex flavors. This recipe is easily adapted to the low fat version replacing the Cheddar cheese with fat free shredded cheddar, and the salad dressing to fat free Catalina dressing. For extra kick, add jalapeno peppers, or try mixing 1 Tablespoon of chipotle chili powder in the dressing before adding to the other ingredients.
This or our beef taco salad is sure to be a favorite at any backyard BBQ.
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
hot sauce to taste
1/2 package tortilla chips
1 bottle Kraft Salad Dressing , Catalina flavor
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. Prepare taco mix as directed, substituting chicken for beef.
3. Place lettuce, tomatoes, and chips in a large bowl.
4. Add drained beans, grated cheese, and salad dressing. Mix well. Serve immediately.
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