- 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
- In a large bowl, combine the first five ingredients. Divide among shells. Top with chicken; sprinkle with cheese. Yield: 4 servings.
Reviews for Chicken Tostada Salad
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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!
The ranch dressing did not interest me much. I made my own dressing combining lite sour cream and salsa to top this recipe.
Oh please -- NEVER put ranch dressing on anything mexican. This was awful.
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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