Chicken Taco Salad

3 cups Corn chips broken into pieces

2 cups rice cheddar cheese, or enough to cover salsa on bottom of salad bowl

2 cups salsa (mild – hot depending on taste)or enough to cover bottom of salad bowl

4 cups mixed lettuce, broken in pieces, (enough to layer in bowl)

2 Cups Cooked Chicken (breast is preferable) (organic if possible)

1 cup Kraft reduced fat Ranch Dressing or your preference

*Grill or bake chicken, either plain or with desired spices (i.e. cajun spice)(avoid spices with MSG or Natural Flavor) until cooked. Cut chicken in pieces and set aside

*In bottom of salad bowl, spread Salsa to cover

*Shred cheese if not already shredded and sprinkle over top of salsa. Ensure salsa is covered completely as the cheese will act as a barrier between salsa and corn chips.

*Place broken corn chips overtop of cheese

*Place lettuce overtop of chips

*Place chicken on top of lettuce

*Pour dressing over top of salad

*Enjoy

*Serves 4

NOTE: You may substitute turkey for chicken if you wish.

Nutritional Analysis:(Chicken recipe)(Entire Salad)

3,010 Calories

161.30 g. Fat

192.7 g. Carbohydrates

183.20 g. Protein

Individual Nutritional Analysis (based on 4 servings)(Individual Serving)

752.5 Calories

40.325 g. Fat

48.175 g. Carbohydrates

45.8 g. Protein

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