A delightful and easy-to-make chicken taco salad served in crispy tortilla bowls, perfect for a quick and healthy meal.
Preheat your oven to 400°F (200°C).
Preheating ensures even cooking and crispiness for the tortilla bowls.
Lightly spray both sides of the tortillas with olive oil spray and sprinkle with a pinch of salt.
Spraying both sides ensures the tortillas crisp up evenly.
Drape each tortilla over an inverted bowl or oven-safe mold to shape them into bowls. Place them on a baking sheet.
Using an inverted bowl helps achieve a uniform bowl shape.
Bake the tortillas in the preheated oven for about 10 minutes, or until golden and crispy. Remove and let cool.
Keep an eye on the tortillas to prevent over-browning.
Chop the romaine lettuce and dice the tomatoes. Slice the grilled chicken into strips.
Use a sharp knife for clean cuts and to preserve the freshness of the ingredients.
In a small bowl, whisk together the Greek yogurt, salsa, cumin, and hot sauce to make the dressing.
Adjust the hot sauce to your preferred spice level.
Assemble the salad by placing a tortilla bowl on each plate. Fill each bowl with lettuce, chicken, and tomatoes.
Layer the ingredients neatly for an appealing presentation.
Drizzle the dressing over the salads and serve immediately.
Serve the salad immediately to enjoy the crispiness of the tortilla bowls.
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