Easy Chicken Tostada Salads

  • Prep Time 20 min
  • Total Time 20 min
  • Servings 4

Ingredients

Ingredients

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

Directions

Directions

  • 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.

Notes










Tips

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 Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
440
Calories from Fat
160
% Daily Value
Total Fat
17g
27%
Saturated Fat
7g
34%
Trans Fat
3g
Cholesterol
60mg
20%
Sodium
740mg
31%
Total Carbohydrate
45g
15%
Dietary Fiber
8g
32%
Sugars
7g
Protein
26g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
6%
6%
Calcium
20%
20%
Iron
20%
20%
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 Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.