Chicken Taco Salad

Recipe By :JoAnna M. Lund with Barbara Alpert

4 Points per serving

3/4 cup chopped onion

1 1/2 cups (8 ounces) diced cooked chicken breast

5 ounces (one 8-ounce can) canned pinto beans -- rinsed and drained

1/2 cup water

1 1/2 teaspoons taco seasoning mix

4 cups shredded lettuce

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 Land 0 Lakes fat-free sour cream

"Olé Olé Olé! This taco salad still delivers all the traditional flavors, but the chicken offers a lighter version of this spicy and satisfying dish!"

1. 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.

Serves 6.

HINT: If you don't have leftovers, purchase a chunk of chicken breast from your local deli.

Serving size (2 cups mixture, 2 tablespoons salsa and 1 tablespoon sour cream)

According to the cookbook: 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 Opt. Cal.

Diabetic Exchanges: 2 Meat, 2 Vegetable, 1 Starch

Source: "HELP: Healthy Exchanges Lifetime Plan, page 257" Copyright: "Healthy Exchanges, Inc. 1996; ISBN 0-399-14164-2"

NOTES : Shared by Pamela S.