Easy Chicken Tostada Salads

Easy Chicken Tostada Salads

You're 20 minutes away from a fast, fresh and flavorful dinner salad. By Betty Crocker Kitchens
Prep 20 Minutes
Total 20 Minutes
Servings 4

Ingredient List

  • 8 Old El Paso™ tostada shells (from 4.5-oz package)
  • 4 cups shredded lettuce
  • 1 can (15 oz) Progresso™ black beans, drained, rinsed
  • 2 boneless skinless chicken breasts (about 1/2 lb), cooked, cut into 1/2-inch slices
  • 1 cup Old El Paso™ Thick 'n Chunky salsa
  • 1/4 cup sliced ripe olives
  • 1/2 cup shredded taco-seasoned cheese (2 oz)
  • 1/4 cup sour cream
  • 1/4 cup chopped fresh cilantro
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Recipe Continues Below

Preparation

  1. On each of 4 plates, place 2 tostada shells, slightly overlapping.
  2. Top tostada shells with remaining ingredients. Serve with additional salsa if desired.

Expert Tips

  • Kidney beans or pinto beans can be substituted for the black beans.
  • Kidney beans or pinto beans can be substituted for the black beans.
  • Use refrigerated grilled beef strips, cut into pieces, instead of the chicken. Add a little heat kick by using Monterey Jack cheese with jalapeño peppers instead of the taco-seasoned cheese.

Nutrition

Calories440(Calories from Fat160),Total Fat17g(Saturated Fat7g,Trans Fat3g),Cholesterol60mgSodium740mgTotal Carbohydrate45g(Dietary Fiber8g Sugars7g),Protein26g;% Daily Value*:Vitamin A15%;Vitamin C6%;Calcium20%;Iron20%; Exchanges:2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 2 1/2 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat; Carbohydrate Choices:3 *Percent Daily Values are based on a 2,000 calorie diet.

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