Easy Chicken Tostada Salads

Easy Chicken Tostada Salads

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

Prep Time

20

Minutes

Total Time

20

Minutes

Makes

4

servings

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.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Substitution
Kidney beans or pinto beans can be substituted for the black beans.
Time Saver
Look for already-shredded lettuce in the produce department.
Variation
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:

1 Serving (1 Serving)
  • Calories 440
    • (Calories from Fat 160),
  • Total Fat 17g
    • (Saturated Fat 7g,
    • Trans Fat 3g),
  • Cholesterol 60mg;
  • Sodium 740mg;
  • Total Carbohydrate 45g
    • (Dietary Fiber 8g,
    • Sugars 7g),
  • Protein 26g;
Percent Daily Value*:
    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.