Low-Fat Chicken Tostada Salad

Submitted by Debs Recipes

"An healthful, tasty, and satisfying salad that makes three meal-sized servings. Created for RSC #10."

 

• Ready In: 20mins
• Ingredients: 15
• Serves: 3

ingredients

• 4 -5 corn tortillas (1 - 1.5 per serving)
• nonstick cooking spray (such as PAM)
• 1 1⁄2 cups cooked chicken, diced (3/4 pound before cooking)
• 3⁄4 cup canned black beans, rinsed and drained (half of a 15-ounce can)
• 1⁄3 cup chicken broth
• 1 teaspoon minced garlic
• 1 teaspoon taco seasoning mix
• 1 teaspoon cumin
• 1 head red leaf lettuce, torn into bite-sized pieces (about 6 cups torn pieces)
• 1 small red onion, sliced into thin rings
• 1 cup grape tomatoes, halved
• 3 tablespoons sliced jalapenos (canned type, as many as your "heat-meter" will allow)
• 3⁄4 cup grated reduced-fat cheese (cheddar-jack or Mexican-blend recommended)
• reduced-fat sour cream
• salsa

directions

1. 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.
2. 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.
3. 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.

Reviews

[Color Guard Mom]

Very good. It was also VERY easy to make. Thanks for the great recipe! I look forward to making it again. :)

 

[Chef.Jules]

I used the chicken mixture in step 2 and put it on store-bought tostadas. Yummy! Will make again. Thanks.

 

[MsBindy]

This was very good. The flavors were wonderful. The only problem I had, and this was minor; is that my crispy tortilla strips did not stay crispy on the salad. They seemed crispy, but when I put them on the salad, they got a little soft again. I'm not really sure how I can correct this. I'm not sure cooking them any longer will help, since they'll just burn. Other than that, I would rate this as a top notch, first class recipe!!

 

[Crazy Granny]

You may be the one,was pretty as well as tasted so good.I like quick and easy,so this was perfect. Good Luck in the contest

 

[PaulaG]

Delicious! The baked tortillas add a wonderful crunch. Used home cooked black beans, fresh tomatoes and a combination of cheddar and monterey jack cheese. The lettuce was romaine. Definitely a winning recipe. Good luck in **RSC 10**.