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
- Add chicken pieces to skillet sprayed with cooking spray. Sprinkle with taco seasoning and stir over medium heat.
- Add taco sauce and onion flakes and stir.
- Reduce heat to low and simmer until all liquid is cooked into meat.
- Remove from heat and chill slightly.
- Combine this with remaining ingredients.
- Stir until thoroughly mixed.
- Chill for a few hours before serving.
- Can serve on tortillas or on lettuce leaf.
- 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)