Southwestern Chicken Tostada Salad

Southwestern Chicken Tostada Salad
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Top a crisp tostada with bold Mexican-inspired flavors in a unique main-dish salad ready in just 10 minutes.

Prep Time:
10 Min
Total Time:
10 Min
Makes:
4 servings
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INGREDIENTS
1package (9 oz) frozen cooked fajita-seasoned chicken strips
4Old El Paso® tostada shells (from 4.5-oz box)
4cups shredded lettuce
1/4cup quartered pitted ripe olives
1medium tomato, cut into thin wedges
1/2cup ranch dressing
2tablespoons Old El Paso® taco sauce
1/2cup 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.
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High Altitude (3500-6500 ft):

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