Photo of Chicken taco salad by WW

Chicken taco salad

SmartPoints® value per serving
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(s)

8 medium, cut into 4 wedges each

Table salt

½ tsp

Romaine lettuce

4 cup(s), shredded, shredded

Roasted skinless boneless chicken breast

1 pound(s), shredded

Fresh tomato(es)

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 oven to 400°F. 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.