Chicken Taco Salad
8 corn tortilla medium, cut into 4 wedges each
1/2 tsp salt
4 cup romaine lettuce shredded
1 lb chicken breast cooked and shredded
1 cup tomato diced
1/2 cup reduced-fat Mexican blend cheese shredded
1/2 cup fat-free sour cream
1/4 cup salsa
1/2 tsp ground cumin
1/2 tsp hot pepper sauce
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. In a small bowl, whisk together sour cream, salsa, cumin, and hot pepper sauce. Drizzle about 3 tablespoons dressing over each salad.
Per Serving: Calories: 285, Total Fat: 1g, Sat Fat: 76g, Sodium: 586mg, Carbs: 31g, Fiber: 5g, Sugar: 5g, Protein: 30g, Weight Watchers SmartPoints: 7
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