Low Fat Chicken Tostada Salad Recipes

TOSTADA CHICKEN SALAD

Steps:

• In medium bowl, mix chicken, cilantro, sour cream, mayonnaise, seasoning mix and onion.
• Place 1 tostada shell on each dinner plate. Top each with 1 1/2 cups shredded lettuce. Top each with half of chicken mixture; drizzle each with 2 tablespoons salsa. Garnish with avocado.

CHICKEN TOSTADA SALAD

Steps:

• In a large bowl, combine the first five ingredients. Arrange lettuce mixture over tostada shells. Top with chicken and cheese.

LOW FAT CHICKEN TOSTADAS

Steps:

• In a large bowl combine the chicken, lettuce, green bell pepper, tomatoes and onions. Mix together and set aside.
• Heat tortillas by placing them in a large dry skillet over medium high heat and turning once until golden and puffy.
• To Assemble Tostadas: Place a tortilla on a plate, top with some of the chicken mixture and garnish with sour cream, salsa and cheese. Repeat with all tortillas.

TOSTADA SALAD

Steps:

• Brown ground beef and onion in skillet. Add beans and taco seasoning. Cover and simmer 10 minutes.
• Combine lettuce, cheese, dressing, chips, avocado and tomatoes. Reserve a few chips, avocado and tomatoes for garnish. Add beef mixture and toss lightly.
• Place in serving bowl and garnish with the reserved chips on top.
• Note: you can also make it for 3-4 servings using half of the ingredients.

3-INGREDIENT REFRIED BEAN & PICO DE GALLO TOSTADAS

Steps:

• Preheat oven to 375°F. Arrange tortillas on a large baking sheet. Use a pastry brush to brush both sides of each tortilla lightly with oil. Sprinkle with salt. Bake for 5 minutes, flip and cook until lightly browned, about 5 more minutes.
• Spread warmed refried beans evenly over the tortillas and top each with pico de gallo.

LOW-FAT CHICKEN TOSTADA SALAD

Steps:

• Spray each tortilla lightly one one side only with no-stick cooking spray; cut each tortilla in half then into cross-wise scant-1/2" strips; spread tortilla strips evenly across baking sheet and place into a 400°F oven for 8 minutes (tossing strips after 4 minutes for even baking) until they are a very light golden-brown; remove from oven and set aside.
• Meanwhile, combine chicken, beans, broth, garlic, taco seasoning, and cumin in a small saucepan; simmer 10-15 minutes, or until broth is fully absorbed so that the moist chicken mixture is warmed and flavorful; drain away any excess broth if necessary or desired.
• Toss lettuce, onion rings, tomatoes, and jalapeños together; divide lettuce mixture evenly between three serving plates; spread a large spoonful (almost ¾ cup) of chicken mixture across top of each plate of lettuce; add some grated cheese then a handful of baked tortilla strips; garnish each salad with a small dollop of sour cream and salsa as desired.