Was | 15POINTS Now |  8POINTS Servings |  4 Preparation Time |  20 min Cooking Time |  10 min Level of Difficulty |  Easy No need to dodge this favorite anymore! By baking your own taco chips, and using pre-cooked chicken, you shave off the calories and save time.

4 sprays olive oil cooking spray
8 medium corn tortilla, cut into 4 wedges each
1/2 tsp table salt
4 cup romaine lettuce, shredded
1 pound chicken breast, cooked, skinless, shredded
1 cup tomato(es), diced
1/2 cup shredded reduced-fat Mexican cheese
1/2 cup fat-free sour cream
1/4 cup salsa
1/2 tsp ground cumin, or Adobo seasoning
1/2 tsp hot pepper sauce

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

We renovated Chicken Taco Salad by:

• Baking the tortillas instead of using fried shells.
• Using fat-free sour cream instead of the full-fat variety.
• Substituting reduced-fat shredded cheese for regular.