Chicken Taco Salad
3/4 cup chopped
1 1/2 cups (8 ounces) diced cooked chicken breast
5 ounces (one 8-ounce can) canned pinto beans - rinsed and
1/2 cup water
1 1/2 teaspoons taco seasoning mix
2 cups chopped fresh tomato
1/2 cup chopped green bell pepper
3/4 cup (3 ounces) Kraft shredded reduced-fat Cheddar cheese
1 1/2 cups (1 1/2 ounces) Corn Chex
3/4 cup chunky salsa
6 tablespoons fat-free sour cream
In a large saucepan sprayed with olive-flavored cooking spray, brown onion. Stir
in chicken pinto beans, water, and taco seasoning. Mix well to combine. Lower
heat. Simmer 10 minutes, stirring occasionally.
Meanwhile, in a large serving bowl, combine lettuce, tomato,
and green pepper.
Spoon hot chicken mixture over lettuce mixture. Top with
Cheddar cheese and Corn Chex. Toss gently to combine.
For each serving, place about 2 cups mixture on a plate and
top with 2 tablespoons salsa and 1 tablespoon sour cream.
Serving size (2 cups mixture, 2
tablespoons salsa and 1 tablespoon sour cream) Per serving: 232 Cal, 4g Fat, 22g
Pro, 27g Carb, 344mg Sod, 5g Fib
Healthy Exchanges: 3 Protein, 2 2/3 Vegetables, 1/3 Bread, 15
Diabetic Exchanges: 2 Meat, 2 Vegetable, 1 Starch
WW Points: 4 pt.
HELP: Healthy Exchanges Lifetime Plan