Low-Cal Chicken Taco Salad

A main dish with warm chicken chili atop crunchy salad greens. When my kids were too young to appreciate salad, I made a separate bowl for them with half the chicken chili, chex, and cheese topped with some of the dressing. Not as healthy, but they liked it!

• Ready In: 30 mins
• Serves: 4

Ingredients

• 4  ounces  thousand island dressing
• 1⁄2 tablespoon  taco seasoning
• 1⁄2 tablespoon salsa
• 1⁄4 cup sugar or 1⁄4 cup Splenda sugar substitute
• 4  cups  chopped  cooked chicken
• 1⁄4 cup  chopped onion
• 1 (8 ounce) can pinto beans
• 1  cup water
• 3  teaspoons  taco seasoning
• 4  cups lettuce
• 6  ounces  shredded reduced-fat cheddar cheese
• 3  cups  Corn Chex

Directions

1. Mix together first four ingredients to form salad dressing. (If you can do this several hours or even a day ahead, it's even tastier.).
2. Brown onion in sprayed skillet. Add chicken, beans, water, and taco seasoning. Simmer 10 minutes, stirring occasionally.
3. Place lettuce in large salad bowl. Sprinkle cheese over top.
4. When chicken mixture has cooled to warm, pour over lettuce and cheese. Pour dressing over all and sprinkle with Corn Chex.