Ranch Taco Chicken Salad
Sent to us by: Sandee Eveland
Yield: 6 servings
1 lb chicken breasts; boneless, skinless, sliced
1 tb vegetable oil
1 tb mexican seasoning
1 pk salad greens (16oz)
8 oz jar of salsa
8 oz jar of ranch dressing
1 c cheddar cheese; shredded
1/2 c tortilla chips; crushed
Fry chicken in oil and Mexican seasoning in nonstick skillet on
medium-high heat for 8 minutes or until chicken is cooked through.
Toss greens, salsa, dressing, cheese and chicken together in large
bowl. Top with crushed chips just before serving.
Nutritional analysis per serving: 250 calories, 7 grams fat, 24 grams
carbohydrates, 45 milligrams cholesterol, 1,400 milligrams sodium, 25
percent of calories from fat.
** Fort Worth Star Telegram -- Food section -- 29 November 1995 **
