Southwestern Chicken Tostada Salad

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
  • ingredients 8
  • servings 4

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)
  • 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    360
    (
    Calories from Fat
    240),
    % Daily Value
    Total Fat
    27g
    27%
    (Saturated Fat
    7g,
    7%
    Trans Fat
    1g
    1%
    ),
    Cholesterol
    70mg
    70%;
    Sodium
    820mg
    820%;
    Total Carbohydrate
    13g
    13%
    (Dietary Fiber
    2g
    2%
      Sugars
    3g
    3%
    ),
    Protein
    19g
    19%
    ;
    % Daily Value*:
    Vitamin A
    15%;
    Vitamin C
    8%;
    Calcium
    15%;
    Iron
    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 Choices:
    1
    *Percent Daily Values are based on a 2,000 calorie diet.
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