Mexican Chicken Taco Salad

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  1 full breast (both fillets) or 236g

• Dry taco seasoning mix

  Campbell soup company, pace

  1 tbsp or 3g

• Water

  Plain, clean water

  ¼ cup or 59g

• Lettuce

  Green leaf, raw

  2 cup shredded or 72g

• Corn

  Yellow

  ¼ cup or 42g

• Cherry tomatoes

  Red, ripe, raw, year round average

  1 ½ cup cherry tomatoes or 224g

• Tortilla chips

  Snacks, plain, yellow corn

  4 oz or 113g

Directions

1. Coat a large, nonstick skillet with cooking spray and place it over medium-high heat. Add the beef and cook until browned. Drain any accumulated fat and add the taco seasoning and water. Stir until the mixture begins to thicken. Remove from the heat.
2. Combine the lettuce, corn, tomatoes in a large bowl. Top with the meat and the chips just before serving. Enjoy!