Chicken taco salad
8 medium, cut into 4 wedges each
Olive oil cooking spray
4 spray(s), or enough to coat tortillas
4 cup(s), shredded, shredded
Roasted skinless boneless chicken breast
1 pound(s), shredded
Shredded reduced-fat Mexican-style cheese
Fat free sour cream
Fat free salsa
½ tsp(s), or Adobo seasoning
1 cup(s), diced
Hot pepper sauce
- Preheat oven to 400°F (186°C). Coat a large baking sheet with olive oil-flavoured 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. Divide lettuce, chicken, tomatoes and cheese amongst four bowls.
- Whisk together sour cream, salsa, cumin and pepper sauce. Drizzle about 3 tablespoons dressing over each salad.