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    7 pt. Chicken Taco Salad


    Source of Recipe


    www.cooken.com

    List of Ingredients




    8 medium corn tortilla(s), cut into 4 wedges each
    1 serving(s) olive oil cooking spray, or enough to coat tortillas
    1/2 tsp table salt
    4 cup(s) romaine lettuce, shredded
    1 lb(s) cooked, skinless chicken breast(s), shredded
    1 cup(s) tomato(es), diced
    1/2 cup(s) shredded reduced-fat Mexican cheese
    1/2 cup(s) fat-free sour cream
    1/4 cup(s) salsa
    1/2 tsp ground cumin, or Adobo seasoning
    1/2 tsp hot pepper sauce

    Recipe



    Preheat oven to 400¼F. Coat a large baking sheet with olive oil-flavored 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. Divide lettuce, chicken, tomatoes and cheese amongst four bowls. Whisk together sour cream, salsa, cumin and pepper sauce. Drizzle about 3 tablespoons dressing over each salad.

    Serves 4.

    Chef Tips -We renovated Chicken Taco Salad by: Baking the tortillas instead of using fried shells. Using fat-free sour cream instead of the full-fat variety. Substituting reduced-fat shredded cheese for regular.

 

 

 

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