Taco Chicken Salad

• 6 (6 inch) corn tortillas
• vegetable cooking spray
• 1/2 tsp. garlic powder
• 1/4 tsp. ground red pepper
• 1/2 c. chopped onion
• 4 c. shredded cooked chicken breasts
• 2 (10 oz.) cans tomatoes and green chillies, drained and chopped
• 3/4 c. nonfat sour cream
• 6 c. torn iceberg lettuce
• 1/4 c. + 2 Tbsp. shredded reduced fat sharp Cheddar
• 3 Tbsp. minced fresh cilantro
• 3/4 c. commercial mild salsa

1. Place tortillas on large baking sheet.
2. Bake at 350u0b0 for 6 minutes.
3. Remove from oven.
4. Turn over and coat lightly with spray.
5. Sprinkle garlic powder and red pepper over tortillas. Bake 6 minutes more until crisp; set aside.
6. Coat large nonstick skillet with spray.
7. Place over medium-high heat until hot.
8. Saute onion until tender.
9. Add chicken and tomatoes and chillies.
10. Stir well.
11. Cook over medium heat.
12. Stir in sour cream.
13. Place tortillas on individual plates.
14. Top each with 1 cup lettuce. Spoon chicken mixture evenly over lettuce.
15. Sprinkle with Cheddar and cilantro.
16. Serve with salsa.

corn tortillas, vegetable cooking spray, garlic powder, ground red pepper, onion, chicken breasts, tomatoes, nonfat sour cream, torn iceberg lettuce, fresh cilantro, salsa

Taken from www.cookbooks.com/Recipe-Details.aspx?id=161866 (may not work)