This taco salad puts a new twist on an old favorite — it features chicken rather than the traditional ground beef.

Southwestern Chicken Taco Salad
Preparation time: 15 minutes
Total time: Less than 30 minutes

6 taco salad or tostada bowls
2   10-ouncecans natural white chicken, drained and shredded
1 tablespoon taco seasoning mix
2 tablespoons water
1   15-ounce can red kidney beans, drained and rinsed
1   11-ounce can corn with red and green bell peppers, drained
6 cups shredded lettuce, divided
1 cup shredded reduced-fat Cheddar cheese
1 tomato, diced
1 avocado, diced
1 cup salsa, drained
1⁄2 cup reduced-fat sour cream

In skillet, combine chicken, taco seasoning mix and 2 tablespoons water. Simmer over low heat for 3 to 5 minutes. Add beans and corn. Heat until warmed through.

Place 1 cup shredded lettuce into each taco salad bowl. Fill with meat mixture. Top with cheese, tomato and avocado. In small bowl, combine salsa and sour cream. Drizzle dressing over salad and serve.

Makes 6 servings.

Nutritional information per serving: 470 calories; 16 g fat (5 g saturated); 60 mg cholesterol; 1,110 mg sodium; 48 g carbohydrates; 12 g fiber; 40 g protein.

Recipe from: Hormel