Spicy Taco Salad
Serve with baked tortilla chips.

Servings: 6

• 1 pound boneless skinless chicken breasts, cut into strips
• 1 cup mild salsa, divided
• 1 - 16 ounce package mixed salad greens
• 1 cup reduced fat shredded sharp cheddar cheese
• 1 cup fat-free ranch dressing
• 1/2 cup crushed baked tortilla chips
• 3 Roma tomatoes, quartered
• 2 green onions with tops, sliced

Cook chicken and 1/2 cup salsa in a large nonstick skillet over medium-high heat 8 minutes or until chicken is done.

Combine chicken mixture, salad greens, and cheese in a large bowl, tossing well.

Mix dressing with remaining 1/2 cup salsa and toss with salad. Garnish with green onions and tomatoes. Sprinkle with tortilla chips.

Per Serving: 418 Calories; 5g Fat (10.4% calories from fat); 1g Saturated Fat; 31g Protein; 60g Carbohydrate; 7g Dietary Fiber; 48mg Cholesterol; 829mg Sodium. Exchanges: 3 Grain(Starch); 3 Lean Meat; 1 1/2 Vegetable; 1/2 Fat; 1/2 Other Carbohydrates.

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