This simple salad is a wonderful entree for a Southwestern luncheon. It is even easier and faster to make if you buy already baked corn tortilla chips and prepared fresh salsa at the supermarket. Serve the salad with Guacamole on the side and fresh tropical fruit for dessert.

8 corn tortillas, cut into wedges
2 heads iceberg lettuce, finely
chopped
3 large tomatoes, diced
1 cup Jet Fuel Mexican Dressing
4 ounces canned whole green chiles, cut into strips
3 cups diced cooked chicken or turkey
1/2 cup grated reduced-fat cheddar
or Monterey Jack cheese
1/2 cup light sour cream
2 cups Tomato Salsa

1. Toast the tortillas in a low preheated oven until crisp. Set aside. Combine the lettuce, tomatoes, and dressing in a medium bowl and toss thoroughly.

2. Divide the salad among 8 dinner plates. Garnish with the tortilla pieces and green chili strips.

3. Sprinkle equal amounts of chicken and cheese evenly over the top of each salad. Top each with 1 tablespoon of the sour cream.

4. Serve with a side dish of 1/4 cup salsa.

Makes 8 servings
Each 2-cup serving contains approximately:
Calories:314
Fat: 10 g
Cholesterol:86 mg
Sodium:204 mg
Carbohydrates:21 g
Protein:33 g
 

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