Chicken taco salad
6
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)
Light sour cream
½ cup(s)
Salsa
¼ cup(s)
Ground cumin
½ tsp
Hot pepper sauce
½ tsp
Instructions
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.
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