Southwestern Chicken Tostada Salad Prep Time: 10 min ; Start to Finish: 10 min Makes: 4 servings Nutrition Information Top a crisp tostada with bold Mexican-inspired flavors in a unique main-dish salad ready in just 10 minutes. 1package (9 oz) frozen cooked fajita-seasoned chicken strips4Old El Paso® tostada shells (from 4.5-oz box)4cups shredded lettuce1/4cup quartered pitted ripe olives1medium tomato, cut into thin wedges1/2cup ranch dressing2tablespoons Old El Paso® taco sauce1/2cup shredded Mexican cheese blend (2 oz) 1 . Heat chicken and tostada shells as directed on packages.2 . Meanwhile, in large bowl, gently toss lettuce, olives and tomato. In medium bowl, mix ranch dressing and taco sauce. Pour dressing mixture over salad; toss gently to coat.3 . Place warm tostada shells on individual serving plates. Spoon salad evenly onto shells; top each with warm chicken and sprinkle with cheese.
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