Southwestern Chicken Tostada Salad

(27)
  9 reviews
  • 10|min prep time
  • 10|min total time
  • 8 ingredients
  • 4 servings

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. 1 Heat chicken and tostada shells as directed on packages.
  2. 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. 3 Place warm tostada shells on individual serving plates. Spoon salad evenly onto shells; top each with warm chicken and sprinkle with cheese.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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