Chicken Taco Salad



8 medium corn tortilla, cut into 4 wedges each
12 tsp table salt
4 cup romaine lettuce, shredded
1 lb chicken breast, cooked and shredded
1 cup tomato, diced
12 cup shredded reduced-fat Mexican blend cheese
12 cup fat-free sour cream
14 cup salsa
12 tsp ground cumin, or adobo seasoning
12 tsp hot pepper sauce
1 olive oil flavored cooking spray, 4 sprays


  1. Preheat oven to 400 F (175 degrees C). Coat a large baking sheet with cooking spray.
  2. Arrange tortillas on prepared baking sheet, spray with cooking spray, and sprinkle with salt. Bake until golden, about 10 minutes.
  3. Arrange tortillas in the bottom and up the sides of 4 salad bowls. Place 1/4 of lettuce, chicken, tomatoes, and cheese in each bowl.
  4. In a small bowl, whisk together sour cream, salsa, cumin, and hot pepper sauce. Drizzle about 3 tablespoons dressing over each salad.
  5. Per serving: 7 SmartPoints; 8 PointsPlus; 6 POINTS (old)

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