Chicken Tostada Salad

This is my recipe to prepare this delicious salad, combining some of the ingredientes from a restaurant salad. Enjoy it.

• Ready In: 30 mins
• Serves: 4
• Yields: 8 tostadas

Ingredients

• 3  large chicken breasts, boneless, skinless and cut in strips
• 1  teaspoon  garlic salt
• 1  teaspoon chili powder
• 1⁄4 cup  ranch salad dressing
• 1⁄4 cup  mexican salsa
• 2  cups  shredded lettuce
• 1 (16 ounce) can black beans, drained
• 1 (7 ounce) can corn kernels, drained
• 1 (4 ounce) can  chopped green chilies, chopped
• 1 (4 ounce)  sliced  roasted peppers, chopped

• To serve

• 8  tostadas
• 1  cup monterey jack cheese, grated
•  chopped tomato, chopped green onions, avocado slices, chopped cilantro and light sour cream

Directions

1. 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.
2. 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.
3. 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.
4. Top with chopped tomatoes, chopped green onions, avocado slices, chopped cilantro, light sour cream, salsa and grated Monterey cheese on top, if you like.