pat's Recipe

Chicken Taco Salad (WW)

Category: Salads Mexican

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, shredded
1 C. tomatoes, 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 400 degrees. 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 Tbs. dressing over each salad.

Serves 4.