Mexican Chicken Salad

Mexican Chicken Salad

Mexican Chicken Salad
Feel like goin' south? Try this salad that includes a layer of baked taco chips topped with layers of lettuce, chicken, tomatoes and cheese and dressed with sour cream, salsa, cumin and pepper sauce.
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Ingredients
  • 4 serving olive oil cooking spray
  • 8 medium corn tortilla, cut into 4 wedges each
  • 1/2 tsp. sea salt
  • 4 cup romaine lettuce, shredded
  • 1 lb. cooked, skinless chicken breast, 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 tsp. ground cumin
  • 1/2 tsp. hot pepper sauce

  • Methods/steps
    1. 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 tbsp. dressing over each salad.

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