Recipes for the Web

Barrington Software Incorporated

chicken taco salad

Prep Time | 20 min

Cook Time | 10 min

Level of Difficulty | Easy

Was | 15 POINTS

Now | 7 POINTS

light meals | No need to dodge this favorite anymore! Shed POINTS by baking your own taco chips

and shed time by using pre-cooked chicken.

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

Instructions

Preheat oven to 400ºF. 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.

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.

POINTS