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 RecipesWeight Watchers Chicken Taco Salad Recipe
Delicious main dish with authentic Mexican flavor
4 sprays nonfat olive oil cooking spray8 medium corn tortillas, cut into 4 wedges each 1/2 tsp kosher salt 4 cups romaine lettuce, shredded 1 pound chicken breast, cooked, skinless, shredded 1 cup tomatoes, diced 1/2 cup chopped cilantro 1/3 cup chopped red onions 1/2 cup chopped bell peppers (I used a combination of red, green and yellow peppers) 1/4 cup chopped tomatillos 1/4 cup black olives 1/2 cup fatfree sour cream 1/4 cup salsa 1/2 tsp ground cumin, or Adobo seasoning 1/2 tsp hot pepper sauce 1/4 cup sliced jalapenos* *If you don’t like spicy, feel free to eliminate the jalapenos NOTE: Try adding 1 cup cooked black beans to the recipe for some added protein and fiber, but add on one additional Point per serving, if you do. 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, so that each bowl will have 8 tortilla wedges. Place 1/4 of lettuce, cilantro, chicken, tomatoes, black olives, bell peppers, onions, and tomatillos in each bowl. In a small bowl, whisk together sour cream, salsa, cumin and pepper sauce. Drizzle about 3 tablespoons dressing over each salad. Top with sliced jalapenos . Enjoy! Each serving = 6 Weight Watchers Points |
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