Low Fat Chicken Taco Salad
|Diced tomato||1 Cup (16 tbs)|
|Low fat sour cream||3⁄4 Cup (12 tbs)|
|Diced red onion||1⁄2 Cup (8 tbs)|
|Chopped fresh cilantro||3 Tablespoon|
|Ground cumin||1⁄2 Teaspoon|
|Roasted chicken breasts||1⁄2 Pound, shredded (1 Package, Ready To Eat)|
|Garden salad||16 Ounce (1 Package, Ready To Eat)|
|Canned chopped green chilies||4 1⁄2 Ounce, undrained (1 Can)|
|Baked tortilla chips||13 1⁄2 Ounce (1 Bag / About 16 Cups)|
Combine first 9 ingredients in a large bowl, and toss well.
Divide tortilla chips evenly among 8 plates; top each serving with 1 cup salad mixture.