Nutrition info - Recipes

Mexican Chicken Salad

Feel like goin' south of the border? This Mexican chicken salad gives just the right amount of kick and spice to heat things up. So bask in in the goodness of this southwestern dish. 

Mexican Chicken Salad


For 1 people

  • 4 servings olive oil cooking spray
  • 8 medium corn tortilla, cut into 4 wedges each
  • 1/4 teaspoon(s) sea salt
  • 4 cup(s) romaine lettuce, shredded
  • 16 ounce(s) cooked, skinless chicken breast, shredded
  • 1 cup(s) tomatoes, diced
  • 1/2 cup(s) shredded reduced-fat Mexican cheese
  • 8 tablespoon(s) fat-free sour cream
  • 1/4 cup(s) salsa
  • 1/2 teaspoon(s) ground cumin
  • 1/2 teaspoon(s) hot pepper sauce
  • 1/2 teaspoon(s) hot pepper sauce


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

Nutrition facts

  • Kcal: 1483.83 kcal
  • Fibers (g): 19.24g
  • Sodium (mg): 2391.57mg
  • Carbs: 130.38g
  • Fat: 32.48g
  • Saturated fat (g): 8.49g
  • Proteins: 173.46g