Per serving (3/4 cup of salad with 2 tortilla chips): 207 Calories, 5 Grams of Fat, 5 PPV
2 teaspoons canola oil
1 pound ground skinless chicken breast
1 onion, chopped
2 tablespoons taco or chili seasoning mix
1 (8-ounce) can no-salt added tomato sauce
¼ cup water
¼ cup (1 ounce) reduced-fat shredded Cheddar cheese
¼ cup chopped fresh cilantro
1 cup fat-free refried beans
3 cups of shredded iceberg lettuce
½ cup salsa verde
¼ cup fat-free sour cream
12 reduced-fat tortilla chips
1. Heat the oil in a large nonstick skillet over medium-high heat. Add the chicken, onion and taco seasoning. Cook, breaking up the chicken with a wooden spoon, until browned, about 8 minutes. Stir in the tomato sauce and water; bring to a boil. Reduce the heat and simmer, uncovered, until the flavors are blended and the liquid has evaporated, about 6 minutes. Remove the skillet from the heat; stir in the cheese and cilantro.
2. Spread the beans in the bottom of a 7x11-inch baking dish; top with a layer of the lettuce, then with the chicken mixture, salsa and finally a layer of sour cream. Tuck the chips around the dish. Serve at once.