Tostada Chicken Salad

Cooking for two? This Southwestern specialty is intended for folks just like you. ...MORE + LESS -

2 Old El Paso* Smart Fiesta* made with Whole Grain Tortillas

1 cup (250 mL) shredded cooked chicken

2 tbsp (25 mL) chopped fresh cilantro

2 tbsp (25 mL) low fat sour cream

2 tbsp (25 mL) reduced fat mayonnaise or salad dressing

2 tsp (10 mL) Old El Paso* Smart Fiesta* Reduced Sodium Fajita Sauce Mix (from 35 g pouch)

1 tbsp (15 mL) chopped green onion

3 cups (750 mL) shredded lettuce

1/4 cup (50 mL) Old El Paso* Thick N' Chunky Salsa (any variety)

1/2 medium avocado, sliced, if desired

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1

Heat oven to 400ºF. Spray tortillas on both sides with nonstick cooking spray. Place on baking sheet. Bake 5 to 7 minutes or until crisp.
2

In medium bowl, mix chicken, cilantro, sour cream, mayonnaise, seasoning mix and onion.
3

Place 1 tortilla on each dinner plate. Top each with 1 1/2 cups shredded lettuce. Top each with half of chicken mixture; drizzle each with 2 tablespoons salsa. Garnish with avocado.

Tip : Freeze left over tortillas. Put wax paper between each tortilla and wrap well.
Tip : If you're not a fan of cilantro, simply leave it out.