Recipe of Chicken Taco Salad, Low Fat

   1      pound         Chicken meat -- white skinless
     1/2  cup           Lettuce -- torn into pieces
   2      medium        Tomatoes -- cut into pieces
   1      can           Kidney beans -- rinsed and
                        Drained (15 oz. size)
   1      package       Taco seasoning mix
     1/2  cup           Cheddar cheese -- non fat
                        Hot sauce to taste
     1/2  package       Tortilla chips -- *baked*
                        (1 GM fat per 20 chips)
                        Bottle Kraft fat free salad
                        Dressing -- Catalina

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.

Chicken-Pasta Salad With Blueberries

   9      Oz. Pckg      Frozen French Cut Green Beans -- thawed
   3      Cups          Chicken Breast -- cooked & shredded
   3      Cups          Fusilli Pasta -- cooked w/o salt or f
   1      Cup           Fresh Blueberries
     3/4  Cup           Celery -- thinly sliced
     1/4  Cup           Green Onion -- thinly sliced
   2      Tablespoons   Fresh Oregano -- finely chopped
     1/2  Cup           Plain Low-Fat Yogurt -- (plus 2 Tbsp.)
     1/4  Cup           Mayonnaise -- (plus 1 Tbsp.)
   3      Tablespoons   Blueberry Vinegar
     1/2  Teaspoon      Salt
     1/2  Teaspoon      Black Pepper -- coarsely ground
                        Lettuce Leaves -- (optional)

Place green beans between paper towels and squeeze until barely moist.
Combine green beans and next 6 ingredients in a large bowl.  Combine
yogurt and next 4 ingredients in a bowl; stir well.  Pour over
chicken mixture, toss gently.  Cover and chill 2 hours.  Serve on a
lettuce-lined serving plate.

Yield:  6 servings

Chicken-Pasta Salad With Blueberries #2

   9      Oz. Pckg      Frozen French Cut Green Beans -- thawed
   3      Cups          Chicken Breast -- cooked & shredded
   3      Cups          Fusilli Pasta -- cooked w/o salt or f
   1      Cup           Fresh Blueberries
     3/4  Cup           Celery -- thinly sliced
     1/4  Cup           Green Onion -- thinly sliced
   2      Tablespoons   Fresh Oregano -- finely chopped
     1/2  Cup           Plain Low-Fat Yogurt -- (plus 2 Tbsp.)
     1/4  Cup           Mayonnaise -- (plus 1 Tbsp.)
   3      Tablespoons   Blueberry Vinegar
     1/2  Teaspoon      Salt
     1/2  Teaspoon      Black Pepper -- coarsely ground
                        Lettuce Leaves -- (optional)

Place green beans between paper towels and squeeze until barely moist.
Combine green beans and next 6 ingredients in a large bowl.  Combine
yogurt and next 4 ingredients in a bowl; stir well.  Pour over chicken mixture, toss gently.  Cover and chill 2 hours.  Serve on a lettuce-lined serving plate.

Yield:  6 servings