Chicken Taco Salad

Prep Time
20 min
Cook Time
10 min
Recipe Details
  • 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) roasted skinless boneless chicken breast, shredded
  • 1 cup(s) fresh 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) fat free salsa
  • 1/2 tsp ground cumin
  • 1/2 tsp hot pepper sauce
  1. Preheat oven to 400ºF. Coat a large baking sheet with 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. Place 1/4 of lettuce, chicken, tomatoes and cheese in each bowl.
  4. In a small bowl, whisk together sour cream, salsa, cumin and pepper sauce. Drizzle about 3 tablespoons dressing over each salad.
This recipe is well-spiced but if you really want to turn up the heat, add a few dashes of hot pepper sauce.

A happier, healthier you starts here