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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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âIf I don't have any tostada shells on hand for this speedy salad, I just heat taco shells, break them in half and lay them flat on the plates. It works just as well.â Great Southwest flavor! Edie DeSpain - Logan, Utah Ingredients:
4 cups shredded lettuce |
1 medium tomato, cut into wedges |
1/2 cup reduced-fat ranch salad dressing |
1/4 cup sliced ripe olives |
2 tablespoons taco sauce |
4 tostada shells |
2 packages (6 ounces each) ready-to-use southwestern chicken strips |
1/2 cup shredded mexican cheese blend |
Directions:
1. In a large bowl, combine the first five ingredients. Divide among shells. Top with chicken; sprinkle with cheese. Yield: 4 servings.
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