Grilled Chicken Tostadas

Prep Time: 15 Minutes

Cook Time: 15 Minutes

Ready In: 30 Minutes

Servings: 6

Cooking Light. April 2003

Ingredients:

4 (6 ounce) boneless skinless chicken breast halves

1 tablespoon fresh lime juice

1 tablespoon 40% low-sodium taco seasoning (such as old el paso)

1/2 teaspoon sugar

cooking spray

6 (8 inch) flour tortillas

6 cups packaged coleslaw

1 (7 ounce) can green chili salsa

4 cups chopped tomatoes

1/4 cup sliced ripe olives, chopped

1 1/4 cups fat-free refried beans

1/2 cup crumbled feta cheese

6 tablespoons reduced-fat sour cream

1/4 cup fresh cilantro leaves

1/4 cup unsalted pumpkin seeds (optional)

Directions:

1. Prepare grill, or heat a grill pan over medium-high heat.
2. Brush chicken with juice; sprinkle with seasoning and sugar. Place chicken on grill rack or grill pan coated with cooking spray; grill 4 minutes on each side or until chicken is done. Cool slightly. Cut chicken into 1/4-inch strips; set aside. Place tortillas on grill rack or grill pan coated with cooking spray; grill 30 seconds on each side or until golden brown.
3. Combine coleslaw and salsa; toss to coat. Combine tomato and olives; toss gently.
4. Spread about 3 tablespoons beans over each tortilla; divide chicken evenly among tortillas.
5. Top each serving with about 2/3 cup slaw mixture, 2/3 cup tomato mixture, 4 teaspoons cheese, 1 tablespoon sour cream, and 2 teaspoons cilantro.
6. Sprinkle each serving with 2 teaspoons pumpkinseeds, if desired.

By RecipeOfHealth.com