Chicken Taco Salad
Ingredients
- 4 serving olive oil cooking spray (5 one-second sprays per serving)
- 8 medium corn tortilla(s), cut into 4 wedges each
- 1/2 tsp. table salt
- 4 C. romaine lettuce, shredded
- 1 lb. cooked, skinless chicken breast(s), shredded
- 1 C. tomato(es), diced
- 1/2 C. shredded reduced-fat Mexican cheese
- 1/2 C. fat-free sour cream
- 1/4 C. salsa
- 1/2 tsp. ground cumin, or Adobo seasoning
- 1/2 tsp. hot pepper sauce
Directions
Preheat oven to 400ºF. 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.
