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Taco Chicken Salad

Yield 6 servings.


  • 6 (6-inch) corn tortillas
  • Vegetable cooking spray
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon ground red pepper
  • 1/2 cup chopped onion
  • 4 cups shredded cooked chicken breast (skinned before cooking and cooked without salt)
  • 2 (10-ounce) cans tomatoes and green chiles, drained and chopped
  • 3/4 cup nonfat sour cream alternative
  • 6 cups torn iceberg lettuce
  • 1/4 cup plus 2 tablespoons (1 1/2 ounces) shredded reduced-fat sharp Cheddar cheese
  • 3 tablespoons minced fresh cilantro
  • 3/4 cup commercial mild no-salt-added salsa

Nutrition Information

  • calories 258
  • caloriesfromfat 18 %
  • fat 5.3 g
  • satfat 1.7 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 31 g
  • carbohydrate 19.3 g
  • fiber 0.0 g
  • cholesterol 71 mg
  • iron 0.0 mg
  • sodium 318 mg
  • calcium 0.0 mg

How to Make It

  1. Place tortillas on a large baking sheet. Bake at 350° for 6 minutes. Remove from oven; turn tortillas over, and coat lightly with cooking spray. Sprinkle garlic powder and red pepper evenly over tortillas. Bake an additional 6 minutes or until tortillas are crisp. Set aside.

  2. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add onion; saute until tender. Add chicken and tomato and green chiles; stir well. Cook over medium heat until thoroughly heated, stirring frequently. Remove from heat; stir in sour cream.

  3. Place tortillas on individual serving plates. Top each tortilla with 1 cup lettuce. Spoon chicken mixture evenly over lettuce. Sprinkle salads evenly with Cheddar cheese and cilantro. Serve salads with salsa.

Light and Luscious