Chicken Taco Salad
I’m on a bit of a healthy kick lately. I’m not sure I’d call it a diet…it’s more like a state of consciousness about what I put into my body, instead of ignoring the fact that my metabolism is slowing down. I’ve come to the realization that all those indulgences of buffalo chicken sandwiches, pizza, french fries…all of that good (or bad) stuff, must be eaten a lot less frequently.
The problem is, just like any person in my position, we still want something that will satisfy, something tasty and filling to make for dinner. While scouring through the recipes on Recipe4Living, I found this Chicken Taco Salad recipe that not only aims toward dieters, but also aims to please.
This healthy salad is a Weight Watchers recipes, which means it’s good for the diet and filling for the stomach.
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 C. romaine lettuce, shredded
1 lb. cooked, skinless chicken breast, shredded
1 C. tomatoes, diced
1/2 C. shredded reduced-fat Mexican cheese
1/2 C. fat-free sour cream
1/4 C. salsa
1/2 tsp. ground cumin, or Adobo seasoning
1/2 tsp. hot pepper sauce
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 Tbs. dressing over each salad.