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Chicken Taco Salad

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Can you believe this Chicken Taco Salad is only 3 points for blue and purple, 4 points for green!?

(This post contains affiliate links. Please see my disclosure for more info.)

I bought these taco salad bowl makers from Amazon. I love them!

They’re very easy to use – just press the tortilla into the mold and bake them. Then you have a low point taco salad bowl.

The Ole Xtreme tortillas are what I used because they are only 1 point each. I find them at the grocery store by the other tortillas.

I made the chicken in the Instant Pot but you can also make it in the slow cooker. I’ll include directions for both on the recipe card below.

To make the chicken I put it in the Instant Pot then added petite diced tomatoes with green chilies, chicken broth and a whole lot of seasonings.

For the seasonings I used chili powder, garlic powder, onion powder, cumin, oregano and salt.

While the chicken was cooking I started getting the taco bowl shells ready. I just put the tortillas in the shell mold, you don’t even need to spray it with non stick spray. They’ll just pop right out after they’re cooked.

These are the taco molds that I used:

Once the chicken was done cooking I shredded it. Then it was time to assemble the taco salad!

I made mine by putting in a layer of lettuce, followed by the chicken, then some cheese.

The points for this recipe include the shell, chicken and cheese. If you want to add anything else doublecheck the points. I also like to add low point sour cream.

Cilantro and green onions are delicious too and 0 points.

Chicken Taco Salad
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 

Yield: 4 taco salads (3 points per taco salad for blue and purple, 4 points for green)

Ingredients
  • 1 lb. boneless, skinless chicken breast
  • 14.5 oz. petite diced tomatoes with chilies
  • 1/2 cup chicken broth
  • 1 tablespoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teasoon cumin
  • 1 teaspoon oregano
  • 1 teaspoon salt
  • 4 Ole Xtreme High Fiber Tortillas
  • Lettuce
  • 1/2 cup reduced-fat Mexican cheese, shredded
Instructions
For the Instant Pot:
  1. Preheat oven to 350 degrees F. (This is for the tortilla bowls)

  2. Add the chicken, petite diced tomatoes with chilies, chicken broth, chili powder, onion powder, garlic powder, cumin, oregano and salt to the Instant Pot.

  3. Place the lid on the Instant Pot and lock it. Make sure the lever is set to seal. Press the manual button and set the time for 10 minutes.

  4. While the chicken is cooking add the tortillas to a taco shell mold and put in the oven for 15 minutes.

  5. When the time is up for the chicken let the pressure manually release for 10 minutes, then release the pressure and remove the lid. Shred the chicken with two forks.

  6. Place lettuce in the bowls, then add the chicken and cheese.

For the slow cooker:
  1. Add the chicken, petite diced tomatoes with chilies, chicken broth, chili powder, onion powder, garlic powder, cumin, oregano and salt to the slow cooker. Cook on low for 4 hours.

  2. Preheat the oven to 350 degrees F. when the chicken is almost done cooking. Add the tortillas to a taco shell mold and put in the oven for 15 minutes.

  3. Shred the chicken with two forks.

  4. Place lettuce in the bowls, then add the chicken and cheese.

If you’re looking for some zero point recipes, check out my post 20 Zero Point Recipes or my post 20 (More) Zero Point Recipes. Both are filled with delicious recipes that won’t cost you a single point! They’re perfect for days when you’re running low on points, or trying to save up points for a night out.

If you’re looking for dessert recipes you can visit 50 Weight Watchers Freestyle Desserts. It’s filled with delicious desserts perfect for Weight Watchers!

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