Recipe for cooking chicken taco salad

Low-Fat and Low-Calorie Recipes :: Poultry Recipes

Chicken Taco Salad

Source: Healthy Exchanges Lifetime Plan

3/4 C. chopped onion
1 1/2 C. (8 oz.) diced cooked chicken breast
1 (8 oz.) can pinto beans, rinsed and drained
1/2 C. water
1 1/2 tsp. taco seasoning mix
4 C. shredded lettuce
2 C. chopped fresh tomato
1/2 C. chopped green bell pepper
3/4 C. shredded reduced-fat Cheddar cheese
1 1/2 C. Corn Chex
3/4 C. chunky salsa
6 Tbsp. fat-free sour cream

0In a lrg. saucepan sprayed with olive-flavored cooking spray, brown onion. Stir in chicken pinto beans, water and taco seasoning. Mix well to Mix together. Lower heat. Simmer 10 min., stirring occasionally.

Meanwhile, in a lrg. servings bowl, Mix together lettuce, tomato and green bell pepper. Spoon hot chicken mixture over lettuce mixture. Top with Cheddar cheese and Corn Chex. Toss gently to Mix together.

For each servings, place about 2 C. mixture on a plate and top with 2 Tbsp. salsa and 1 Tbsp. sour cream.

Servings 6.

Servings size (2 C. mixture, 2 Tbsp. salsa and 1 Tbsp. sour cream)

Per servings: 232 Cal, 4g Fat, 22g Pro, 27g Carb, 344mg Sod, 5g Fib

Healthy Exchanges: 3 Protein, 2 2/3 Vegetables, 1/3 Bread, 15 Opt. Cal

Diabetic Exchanges: 2 Meat, 2 Vegetable, 1 Starch

4 WW points