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Easy Chicken Tostada Salads

 13 Ratings
2 Comments
  • Prep Time 20 min
  • Total Time 20 min
  • Servings 4
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You're 20 minutes away from a fast, fresh and flavorful dinner salad.

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

  • 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 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
3%
Cholesterol
60mg
20%
Sodium
740mg
31%
Total Carbohydrate
45g
15%
Dietary Fiber
8g
32%
Sugars
7g
7%
Protein
26g
26%
% 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.

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