Easy Chicken Tostada Salads
You're 20 minutes away from a fast, fresh and flavorful dinner salad. By Betty Crocker Kitchens
20 Minutes Prep
20 Minutes Total
4 Servings
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
Preparation
- On each of 4 plates, place 2 tostada shells, slightly overlapping.
- 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.
