Chicken Taco Salad
6
Points®
Total time: 30 min • Prep: 20 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
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.
Ingredients
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)
Light sour cream
0.55 cup(s)
Fat free salsa
¼ cup(s)
Cumin seeds
½ tsp(s), or Adobo seasoning
Tomato
1 cup(s), diced
Hot pepper sauce
½ tsp(s)
Instructions
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.
People Also Like
Join the #1 doctor-recommended weight-loss program*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programs to patients.