Taco Chicken Salad
A flavorful taco chicken salad featuring crispy tortillas, seasoned chicken, fresh lettuce, and a creamy salsa topping—perfect for a quick, satisfying meal with bold flavors.
Ingredients
- 6 (6 inch) corn tortillas ⓘ
- vegetable cooking spray
- 1/2 tsp garlic powder ⓘ
- 1/4 tsp ground red pepper ⓘ
- 1/2 cup chopped onion
- 4 cups shredded cooked chicken breasts ⓘ
- 2 (10 oz) cans tomatoes and green chilies, drained and chopped ⓘ
- 3/4 cup nonfat sour cream ⓘ
- 6 cups torn iceberg lettuce
- 1/4 cup + 2 Tbsp shredded reduced fat sharp Cheddar ⓘ
- 3/4 cup mild salsa ⓘ
Instructions
- Place tortillas on a large baking sheet.
- Bake at 350°F for 6 minutes.
- Remove from oven and turn over.
- Lightly coat with vegetable cooking spray.
- Sprinkle garlic powder and red pepper over tortillas.
- Bake an additional 6 minutes until crisp; set aside.
- Coat a large nonstick skillet with spray and heat over medium-high heat.
- Saute onion until tender.
- Add cooked chicken and drained tomatoes and green chilies.
- Stir well and cook over medium heat.
- Stir in nonfat sour cream.
- Place tortillas on individual plates.
- Top each with 1 cup torn iceberg lettuce.
- Spoon chicken mixture evenly over lettuce.
- Sprinkle with shredded reduced fat sharp Cheddar cheese.
- Garnish with cilantro if desired.
- Serve with mild salsa.
Nutrition & Diet Analysis (per serving)
367
kcal
18% DV
Protein
Fat
Carbs
Diet fit
High-fiber
Under 400 cal
Low-fat
Contains
Milk
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).