| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Dairy |
Mexican |
Newspaper, Salads, Poultry |
6 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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 brge 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 **
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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