Easy Chicken Tostada Salads

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

Ingredient List

  • 8 tostada shells from 1 box (4.5 oz) Old El Paso™ Tostada Shells (12 Count)
  • 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.
  • Look for already-shredded lettuce in the produce department.
  • 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

  • 1 Serving Calories 440 (Calories from Fat 160);  Total Fat 17g (Saturated Fat 7g ,Trans Fat 3g);  Cholesterol 60mg;  Sodium 740mg;  Potassium 560mg;  Total Carbohydrate 45g (Dietary Fiber 8g ,Sugars 7g);  Protein 26g
  • % Daily Value: Vitamin A 15%;  Vitamin C 6%;  Calcium 20%;  Iron 20%
  • Exchanges: 2 Starch;  1/2 Other Carbohydrate;  1 Vegetable;  2 1/2 Lean Meat;  1 1/2 Fat
  • Carbohydrate Choice: 3
*Percent Daily Values are based on a 2,000 calorie diet

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