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“If 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.” Great Southwest flavor! Edie DeSpain - Logan, Utah
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Nutritional Facts 1 salad equals 322 calories, 18 g fat (5 g saturated fat), 77 mg cholesterol, 1,364 mg sodium, 16 g carbohydrate, 2 g fiber, 25 g protein.
Originally published as Chicken Tostada Salad in Simple & Delicious January/February 2009, p35
Slicing Up Tomatoes for SaladsFresh tomatoes sliced vertically rather than horizontally will stay firmer in your salad and help keep the dressing from getting watery. —Ruby W., Bogalusa, Louisiana
Fresh tomatoes sliced vertically rather than horizontally will stay firmer in your salad and help keep the dressing from getting watery. —Ruby W., Bogalusa, Louisiana
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Reviewed on Jan. 16, 2010 by Corinne Villa
Ranch dressing? I don't think so! I thinned down the dour cream with two tablespoons of buttermilk and seasoned it with half a teaspoon cumin. Eliminated the hot sause and used a quarter cup of chunky salsa. I uesed them as a topping after the chicken then sprinkled with cheese. Otherwise, it's a really good recipe!
Reviewed on Jan. 15, 2010 by DBoyer
The ranch dressing did not interest me much. I made my own dressing combining lite sour cream and salsa to top this recipe.
Reviewed on Jan. 14, 2010 by murphsandy
Oh please -- NEVER put ranch dressing on anything mexican. This was awful.
Reviewed on Jan. 14, 2010 by tkarinas
Not exactly sure what to say about this one. The kids love it, I don't. I'll be making it for them many more times but I'll make myself something else.
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