Enjoy this Shredded Chicken Taco Salad as a lunch main dish or a dinner side dish. Delicious and colorful, the salad brightens up any table without few calories. Just 220 calories and six points per serving. Serve with our Zero-Point Guac, made with asparagus and traditional guacamole ingredients (The avocado is optional!).
For an incredibly tasty Italian dish, try our Lightest Chicken Cacciatore.
Shredded Chicken Taco Salad
Spicy and delicious! A wonderfully colorful and healthy salad with loads of vegetables, crispy greens, picante dressing and shredded chicken.
- 2 La Tortilla Factory, Olive Oil, Tortillas
- 1/2 cup pico de gallo or salsa, divided
- 1 tbsp olive oil
- 8 cups romaine lettuce, chopped
- 2 small tomatoes, chopped
- 1 orange bell pepper, chopped
- 1 avocado, peeled, chopped in 1/3" pieces medium, ripe
- 1/2 tsp black pepper optional
- 5 oz. chicken breast, cooked, shredded
- 1/2 cup shredded Mexican cheese, reduced fat
- 2 tbsp lime juice
Preheat oven to 350°F. Take a cookie sheet and cover with foil or parchment paper. Place two large tortillas on the sheet.
Cut the tortillas into wedges. Spread out the on the cookie sheet with space between (no overlapping).
Bake the tortilla wedges for about 6 minutes, then use tongs to turn the wedges over. Put aside to cool.
Use a blender or food processor to mix the pico de gallo and olive oil (for the dressing). Put aside.
Sprinkle lime juice on avocado after chopping to prevent browning.
Take a large bowl and put the lettuce in the bottom and begin layering in order from the top with chicken on top.
Put the chips on the sides of the salad or break apart in bits to use as topping.
Pour dressing evenly over salad and gently toss before serving.
Serve the Shredded Chicken Taco Salad as a main dish or as a side dish. 220 Calories or 6 points per serving (about 1/4th of the salad). Add more chicken for zero points.
Calories calculated with MyFitnessPal.com