Serves 4
Prep 20 min
Cook 10 min
Ready 30 min
Ingredients
8 medium corn tortilla, cut into 4 wedges each
1⁄2 tsp table salt
4 cup romaine lettuce, shredded
1 lb chicken breast, cooked and shredded
1 cup tomato, diced
1⁄2 cup shredded reduced-fat Mexican blend 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
1 olive oil flavored cooking spray, 4 sprays
Directions
Preheat oven to 400 F (175 degrees C). Coat a large baking sheet with cooking spray.
Arrange tortillas on prepared baking sheet, spray with cooking spray, and sprinkle with salt. Bake until golden, about 10 minutes.
Arrange tortillas in the bottom and up the 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 hot pepper sauce. Drizzle about 3 tablespoons dressing over each salad.
Per serving: 7 SmartPoints
