Friday, July 23, 2010

Chicken Taco Salad

Here's another recipe that I tried for the first time the other night. It was pretty tasty and I loved the tortilla chips that come with it. I love taco salads and order them a lot at restaurants and this was definitely a lower calorie way of getting the "shell" taste without the deep fried shell! :)

Chicken Taco Salad
(recipe found at
Serves: 4
Points: 7

8 medium corn tortillas, cut into 4 wedges each (I'm not a big fan of corn tortillas, so I usually end up using flour tortillas - this probably affects the points though! :)
cooking spray - to coat pan and tortillas
1/2 tesaspoon table salt
4 cup romaine lettuce, shredded
1 pound cooked, skinless chicken breasts, shredded
1 cup tomatoes, diced
1/2 cup shredded reduced fat Mexican cheese
1/2 cup fat free sour cream
1/4 cup salsa
1/2 teaspoon ground cumin, or Adobo seasoning
1/2 teaspoon hot pepper sauce

Preheat oven to 400. 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.

I usually try to make things as simple as possible when I am getting supper ready - so I skipped the indiviual bowl part of this recipe and just combined it all in one big bowl and then added the dressing. Turned out just as good and was easier to serve for the kids especially!

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