Southwest Chicken Salad

Yum. Girls. This salad.

I love Mexican food, and this salad was a delicious way to eat light while feeling like I indulged! That’s a win in my book!


It doesn’t look like much from that picture, but I promise you- this salad is packed with flavor and deliciousness! And it’s only 7 points! I know! Not what you’d expect from a Mexican dish, but I lie not.


  • 8 medium corn tortillas
  • salt
  • Romaine lettuce
  • 1 Lb. chicken breast, cooked and shredded
  • 1 c. tomato
  • 1/2 c. shredded reduced-fat Mexican blend cheese
  • 1/2 c. fat-free sour cream
  • 1/4 C. salsa
  • 1/2 tsp. ground cumin, or adobo seasoning
  • 1/2 hot pepper sauce



Preheat your oven to 400º F. Cut your corn tortillas into 4 wedges each. Coat a baking sheet with cooking spray. Arrange tortillas on baking sheet, spray with cooking spray or brush with olive oil, sprinkle salt on top, and bake for about 10 minutes, or until golden brown.


Whisk together sour cream, salsa, cumin, and hot pepper sauce.

Arrange your baked tortilla wedges on a plate. (I used 5) cover with romaine lettuce, cheese, diced tomato, chicken, and 3 Tbsp. of dressing on top.


These salads were so delicious and filling! A perfect way to feel like you’re indulging when you’re really not.

Original Recipe found here:


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