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Southwestern Chicken Tostada Salad

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Southwestern Chicken Tostada Salad
  • Prep Time 10 min
  • Total Time 10 min
  • Servings 4
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Top a crisp tostada with bold Mexican-inspired flavors in a unique main-dish salad ready in just 10 minutes.

Ingredients

1
package (9 oz) frozen cooked fajita-seasoned chicken strips
4
Old El Paso™ tostada shells (from 4.5-oz box)
4
cups shredded lettuce
1/4
cup quartered pitted ripe olives
1
medium tomato, cut into thin wedges
1/2
cup ranch dressing
2
tablespoons Old El Paso™ taco sauce
1/2
cup shredded Mexican cheese blend (2 oz)

Directions

  • 1 Heat chicken and tostada shells as directed on packages.
  • 2 Meanwhile, in large bowl, gently toss lettuce, olives and tomato. In medium bowl, mix ranch dressing and taco sauce. Pour dressing mixture over salad; toss gently to coat.
  • 3 Place warm tostada shells on individual serving plates. Spoon salad evenly onto shells; top each with warm chicken and sprinkle with cheese.
Tips  

No tostada shells on hand? Just heat taco shells, break them in half and lay flat on the plates.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
360
(
Calories from Fat
240
)
Daily Value
Total Fat
27g
41%
(
Saturated Fat
7g
34%
,
Trans Fat
1g
)
Cholesterol
70mg
23%
Sodium
820mg
34%
Potassium
230mg
7%
Total Carbohydrate
13g
4%
(
Dietary Fiber
2g
10%
,
Sugars
3g
)
Protein
19g
Daily Value*:
Vitamin A
15%
15%
Vitamin C
8%
8%
Calcium
15%
15%
Iron
8%
8%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 4 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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