Taco Chicken Salad

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 6

Ingredients:

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

Directions:

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.

By RecipeOfHealth.com