Photo of Chicken Taco Salad by WW

Chicken Taco Salad

Points® value
Total Time
30 min
20 min
10 min
No need to dodge this favourite anymore! By baking your own taco chips, and using pre-cooked chicken, you shave off the calories and save time.


Olive oil cooking spray

4 spray(s), or enough to coat tortillas

Corn tortilla

6 medium, cut into 4 wedges each

Table salt

½ tsp(s)

Romaine lettuce

4 cup(s), shredded

Roasted skinless boneless chicken breast

1 pound(s), shredded

Shredded reduced-fat Mexican-style cheese

½ cup(s)

Fat free sour cream

½ cup(s)

Fat free salsa

¼ cup(s)

Cumin seeds

½ tsp(s), or Adobo seasoning


1 cup(s), diced

Hot pepper sauce

½ tsp(s)


  1. Preheat oven to 400°F (186°C). Coat a large baking sheet with olive oil-flavoured cooking spray.
  2. Arrange tortillas on baking sheet; spray tortillas with cooking spray and sprinkle with salt. Bake until golden, about 10 minutes.
  3. Arrange tortillas in bottom and up sides of 4 salad bowls. Divide lettuce, chicken, tomatoes and cheese amongst four bowls.
  4. Whisk together sour cream, salsa, cumin and pepper sauce. Drizzle about 3 tablespoons dressing over each salad.


PER SERVING: 359 Cal, 8 g Total Fat, 3 g Sat Fat, 638 mg Sod, 28 g Total Carb, 3 g Sugar, 0 g Added Sugar, 4 g Fib, 43 g Prot.