Chicken taco salad
5
Points®
Total Time
30 min
Prep
20 min
Cook
10 min
Serves
4
Difficulty
Easy
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.
Ingredients
Olive oil cooking spray
4 spray(s)
Corn tortilla
6 tortilla(s), 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
Tomato
1 cup(s), diced
Shredded reduced fat Mexican-style cheese blend
½ cup(s)
Fat free sour cream
½ cup(s)
Salsa
¼ cup(s)
Ground cumin
½ tsp
Hot pepper sauce
½ tsp