Low Fat Chicken Tostada Salad Recipes

Steps:

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

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.

Steps:

• Preheat oven to 425° F. Place tortillas on an ungreased baking sheet. Lightly brush tortillas on both sides with 1 teaspoon of the oil. Bake about 3 minutes; turn. Bake about 3 minutes more until lightly browned and crisp.
• Meanwhile, in a large skillet, heat the remaining 3 teaspoons oil over medium-high heat. Add onion, chile pepper, and garlic; cook until onion is tender. Stir in black beans and tomato; heat through.
• Sprinkle tortillas with half of the cheese. Spoon the bean mixture over the cheese. Sprinkle evenly with the remaining cheese. Bake about 4 minutes or until cheese is melted. Sprinkle with cilantro.

Steps:

• Sprinkle chicken with garlic salt and chili powder. Spray a skillet with cooking oil. Cook chicken strips over medium-high heat until brown and well cooked.
• In a small bowl, mix Ranch salad dressing with red salsa. In another medium bowl, mix shredded lettuce, black beans, corn kernels, green and red peppers, stirring until everything is well mixed.
• In a salad plate place a tostada shell, lettuce with black beans, corn and peppers and pour half the dressing. Then place another layer with the chicken strips and pour the rest of the dressing over the chicken strips.
• Top with chopped tomatoes, chopped green onions, avocado slices, chopped cilantro, light sour cream, salsa and grated Monterey cheese on top, if you like.