Chicken Taco Salad

Remember how much you guys liked these Crockpot Chicken Tacos? I made them again a few weeks ago and I used the leftovers to make a delicious chicken taco salad.  Since the crockpot chicken makes quite a bit and you will likely have leftovers, here is a great healthy option instead of tacos!

Servings: 2
Serving Size: 1 main course salad 
Points Plus: 6pp
Level of Difficulty: Easy
Prep Time: 10 minutes 
Cook Time: n/a
 
Ingredients:
2 large handfuls of baby mixed greens
6 oz. cooked Crockpot Chicken
1 Roma tomato, diced
2 oz. shredded Mexican cheese, reduced-fat
8 Tostitos tortilla chips, crushed
Fresh cilantro
Salsa (optional)

Directions:
Wash and prep the mixed greens and plate out into two servings.  Add 3 oz. chicken to each salad along with a sprinkle of tomato, 1 oz. of shredded cheese and 4 crushed tortilla chips per serving.  Top with fresh cilantro and salsa if desired.  Serve immediately! 

Tip:
Salsa makes for an awesome, low pp, delicious dressing when you serve taco salad!  I'm not a big salad dressing fan to begin with, but salsa is a perfect substitue to tradtional dressings.

XOXO Megan