Chicken Taco Salad

Chicken taco salad

Total Time
30 min
20 min
10 min
No need to dodge this Mexican fast-food favorite anymore! By baking your own taco chips, you can enjoy this bowl of yum without sabotaging your health goals. We’ve used a rotisserie chicken from the supermarket for speed but you could also brown some ground turkey breast in a skillet if you’d like. To make quick work out of cutting the tortillas into wedges, stack them on top of one another and cut into quarters using a large chef’s knife of pizza cutter. This recipe is well-spiced but if you really want to turn up the heat, add a few dashes of hot pepper sauce.


Olive oil cooking spray

4 spray(s)

Corn tortilla

6 medium, cut into 6 wedges each

Table salt

½ tsp

Romaine lettuce

4 cup(s), shredded, shredded

Roasted skinless boneless chicken breast

1 pound(s), shredded


1 cup(s), diced

Shredded reduced fat Mexican-style cheese

½ cup(s)

Fat free sour cream

½ cup(s)

Fat free salsa

¼ cup(s)

Ground cumin

½ tsp

Hot pepper sauce

½ tsp


  1. Preheat the oven to 400°F. Coat a large baking sheet with cooking spray.
  2. Arrange the tortillas in a single layer on the baking sheet; spray the tortillas with cooking spray and sprinkle them with salt. Bake until they are golden, about 10 minutes.
  3. On a large platter or in a large shallow bowl, arrange the tortillas, lettuce, chicken, tomatoes and cheese in each bowl.
  4. In a small bowl, whisk together the sour cream, salsa, cumin, and pepper sauce. Drizzle about 3 tablespoons of the dressing over each serving.
  5. Per serving: 9 tortilla chips, 1/4 pound chicken, 2 tablespoons cheese, 1/4 of the tomatoes and lettuce, and 3 tablespoons dressing.