Chicken Taco Salad

Chicken Taco Salad 1 lb Chicken meat -- white Skinless 1/2 c Lettuce -- torn into pieces 2 md Tomatoes -- cut into pieces 1 cn Kidney beans -- rinsed and Drained (15 oz. size) 1 pk Taco seasoning mix 1/2 c Cheddar cheese -- non fat Hot sauce to taste 1/2 pk Tortilla chips -- *baked* (1 GM fat per 20 chips) Bottle Kraft fat free salad Dressing -- Catalina Place chicken in a bowl and cover with waxed paper. Cook in microwave about 5 minutes. Remove and drain chicken to remove any fat. Prepare taco mix as directed, substituting chicken for beef. Place lettuce, tomatoes, and chips in a large bowl. Add drained beans, grated cheese, and salad dressing. Mix well. Serve immediately. Per serving: fat 4 GM, chol. 56 mg, calories 336, protein 30 G, carb. 46 GM, 11% of calories from fat.