Chicken Taco Salad Was POINTS® value of | 15 Now POINTS® value of | 8 Servings | 4 Preparation Time | 20 min Cooking Time | 10 min Level of Difficulty | Easy main meals | No need to dodge this favorite anymore! By baking your own taco chips, and using pre-cooked chicken, you shave off the calories and save time. Ingredients: 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 cup romaine lettuce, shredded 1 pound chicken breast, cooked, skinless, shredded 1 cup tomato(es), 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, or Adobo seasoning 1/2 tsp hot pepper sauce

Directions: Preheat oven to 400ºF. 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. CHEF TIPS: We renovated Chicken Taco Salad by: Baking the tortillas instead of using fried shells. Using fat-free sour cream instead of the full-fat variety. Substituting reduced-fat shredded cheese for regular.