Chicken Taco Salad

	Prep Time | 20 min
	Cook Time | 10 min
	Level of Difficulty | Easy

	7 POINTS
	

	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.