Copycat Wendy's Taco Salad Recipe
Prep Time:
15 minutes
Cook Time:
Servings:
2 Servings
Ingredients
  • 1 (14.5-ounce) can fire-roasted diced tomatoes
  • ½ small white onion, finely diced
  • 1 tablespoon chopped cilantro
  • ½ jalapeño, finely diced
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ¼ teaspoon ancho chili powder
  • ¼ teaspoon salt
  • ¼ teaspoon granulated sugar
  • 2 teaspoons lime juice
  • 2 medium-sized heads of romaine lettuce
  • 2 to 3 fresh tomatoes
  • ½ cup shredded yellow cheddar cheese
  • 2 cups prepared Copycat Wendy's Chili, warmed
  • 4 tablespoons low-fat sour cream
  • 20 round corn tortilla chips
Directions
  1. Start by making the salsa. Begin by partially pureeing the fire-roasted diced tomatoes, using either an immersion blender or a food processor. This should only take a few pulses. Don't completely blend -- there should be some chunks of tomatoes visible.
  2. Add the prepared tomatoes to a medium bowl. Next, stir in the white onion, cilantro, jalapeño, garlic powder, onion powder, ancho chili powder, salt, sugar, and lime juice. Set aside.
  3. On a large cutting board, chop the romaine lettuce and dice the fresh tomatoes.
  4. Distribute the lettuce and tomatoes equally in two large bowls. Sprinkle on the cheese, ¼ cup into each salad.
  5. Add one cup of the prepared Copycat Wendy's Chili to each bowl, on top of the lettuce. Add about two tablespoons of salsa each.
  6. Top with two tablespoons of sour cream each and scatter tortilla chips around the salad. Serve immediately and enjoy!