Taco Chicken Salad(Ultra Low-Fat)

• 1 lb. boneless chicken breast, cut into small pieces
• 1 pkg. taco seasoning
• 1/2 c. taco sauce
• 2 tsp. dry onion flakes
• 1 c. canned whole kernel corn, drained
• 1/4 c. chopped green chilies, drained
• 1/2 c. fat-free sour cream
• 1 tsp. dry Ranch dressing mix

1. Add chicken pieces to skillet sprayed with cooking spray. Sprinkle with taco seasoning and stir over medium heat.
2. Add taco sauce and onion flakes and stir.
3. Reduce heat to low and simmer until all liquid is cooked into meat.
4. Remove from heat and chill slightly.
5. Combine this with remaining ingredients.
6. Stir until thoroughly mixed.
7. Chill for a few hours before serving.
8. Can serve on tortillas or on lettuce leaf.
9. Garnish with tomatoes and fat-free cheese.

chicken breast, taco seasoning, taco sauce, onion, kernel corn, green chilies, sour cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=239501 (may not work)