main meals

Ingredients

	4 spray(s) olive oil cooking spray
	8 medium corn tortilla(s), cut into 4 wedges each
	1/2 tsp table salt
	4 cup(s) romaine lettuce, shredded
	1 pound(s) chicken breast, cooked, skinless, shredded
	1 cup(s) tomato(es), diced
	1/2 cup(s) shredded reduced-fat Mexican-style cheese
	1/2 cup(s) fat-free sour cream
	1/4 cup(s) salsa
	1/2 tsp ground cumin, or Adobo seasoning
	1/2 tsp hot pepper sauce

Instructions

• Preheat oven to 400ºF. Coat a large baking sheet with cooking spray.
  
  
• Arrange tortillas on baking sheet; spray tortillas with cooking spray and sprinkle with salt. Bake until golden, about 10 minutes.
  
  
• Arrange tortillas in bottom and up sides of 4 salad bowls. Place 1/4 of lettuce, chicken, tomatoes and cheese in each bowl.
  
  
• In a small bowl, whisk together sour cream, salsa, cumin and pepper sauce. Drizzle about 3 tablespoons dressing over each salad.

Notes

• This recipe is well-spiced but if you really want to turn up the heat, add a few dashes of hot pepper sauce.

Chef Tips

• We renovated Chicken Taco Salad by:
  • Baking the tortillas instead of using fried shells.
    
    
  • Using fat-free sour cream instead of the full-fat variety.
    
    
  • Substituting reduced-fat shredded cheese for regular.