Ingredients
1 lb chicken meat -- white
1 skinless
1/2 cup lettuce -- torn into pieces
2 medium tomatoes -- cut into pieces
1 can kidney beans -- rinsed and
1 drained (15 oz. size)
1 package taco seasoning mix
1/2 cup cheddar cheese -- non fat
1 hot sauce to taste
1/2 package tortilla chips -- *baked*
1 (1 gm fat per 20 chips)
1 bottle kraft fat free salad
1 dressing -- catalina
Directions
Place chicken in a bowl and cover with waxed paper. Cook in microwave
about 5 minutes. Remove and drain chicken to remove any fat. Prepare
taco mix as directed, substituting chicken for beef. Place lettuce,
tomatoes, and chips in a large bowl. Add drained beans, grated
cheese, and salad dressing. Mix well. Serve immediately. Per serving:
fat 4 GM, chol. 56 mg, calories 336, protein 30 G, carb. 46 GM, 11%
of calories from fat.
Recipe By :
From: Date: 05/28
Servings: 6 servings
Chicken Taco Salad~ Low Fat Recipe brought to you by Recipe Ideas
Categories: Chicken; Chicken Salad; Diet; Healthy; Low Fat
The History of Recipes
Experts have traced the existence of recipes back into the distant past, at least as far into history as ancient Egypt, and maybe further still. However, these, old cookbooks were just simple hieroglyphic instructions for preparing meals.
Fascinatingly, the oldest recipe discovered so far, according to experts are a few ancient tablets in Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel blissful. Progressing into The time of the romans around 25BC a man called Apicius compiled some scripts detailing recipes prepared by wealthy Romans. In his scrolls, Apicius describes how the meals of wealthy Romans were separated into hors d`oeuvres, main meal and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also tells us how the chefs of Roman times made use of a wide range of aromatic flavours, including a few that will be familiar to modern chefs such as basil, fennel and dill. Moving on, we have a couple of cookery books published in the fourteenth century : a cookery book entitled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Despite their titles, these books have no connection with the curry that is served today, but rather descriptions of the types of food on the tables of the nobility of that period. Later, in the 15th century, knights returning from the crusades brought us a variety of foods and spices from Arab countries, including spices like basil and rosemary. The introduction of these new tastes created an explosion in manuscripts on cooking, the majority of which are now in academic collections. During the following few centuries, the rich families of Europe competed to lay on the most extravagent banquests, and as a consequence, the best chefs and their collection of recipes were much in demand. However, it wasn`t until the 19th century that cooking and cookery books became really popular. The Famous Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated years of their lives to assembling, trying out, and publishing recipes for their fellow cooks to enjoy. By the advent of the 1900s, recipe books were highly popular as a result of more people being able to read, people having increased free time and having more disposable income. |
We hope you enjoy this Chicken Taco Salad~ Low Fat recipe.
