Easy Chicken Tostada Salads

You're 20 minutes away from a fast, fresh and flavorful dinner salad.

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

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

  • 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
17%
(Saturated Fat
7g,
7%
Trans Fat
3g
3%
),
Cholesterol
60mg
60%;
Sodium
740mg
740%;
Total Carbohydrate
45g
45%
(Dietary Fiber
8g
8%
  Sugars
7g
7%
),
Protein
26g
26%
;
% Daily Value*:
Vitamin A
15%;
Vitamin C
6%;
Calcium
20%;
Iron
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 Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.