Weight Watchers Chicken Taco Salad

By baking your own taco chips, and using pre-cooked chicken, you shave off the calories and save time. 8 points per serving.

• Ready In: 30 mins
• Serves: 4

Ingredients

•  olive oil flavored cooking spray (4 sprays)
• 8  medium corn tortillas, cut into 4 wedges each
• 1⁄2 teaspoon table salt
• 4  cups romaine lettuce, shredded
• 1  lb skinless chicken breast, cooked, shredded
• 1  cup tomatoes, diced
• 1⁄2 cup  shredded  reduced-fat Mexican cheese blend
• 1⁄2 cup nonfat sour cream
• 1⁄4 cup salsa
• 1⁄2 teaspoon ground cumin or 1⁄2 teaspoon adobo seasoning
• 1⁄2 teaspoon  hot pepper sauce

Directions

1. Preheat oven to 400ºF. Coat a large baking sheet with cooking spray.
2. Arrange tortillas on baking sheet; spray tortillas with cooking spray and sprinkle with salt. Bake until golden, about 10 minutes.
3. Arrange tortillas in bottom and up sides of 4 salad bowls. Place 1/4 of lettuce, chicken, tomatoes and cheese in each bowl.
4. In a small bowl, whisk together sour cream, salsa, cumin and pepper sauce. Drizzle about 3 tablespoons dressing over each salad.