Chicken taco salad
Olive oil cooking spray
8 medium, cut into 4 wedges each
4 cup(s), shredded, shredded
Roasted skinless boneless chicken breast
1 pound(s), shredded
1 cup(s), diced
Shredded reduced-fat Mexican-style cheese
Fat free sour cream
Fat free salsa
Hot pepper sauce
- Preheat oven to 400°F. Coat a large baking sheet with 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. Place 1/4 of lettuce, chicken, tomatoes and cheese in each bowl.
- In a small bowl, whisk together sour cream, salsa, cumin and pepper sauce. Drizzle about 3 tablespoons dressing over each salad.