1
Ingredients
1 (9 oz) package frozen cooked fajita-seasoned chicken strips
4 Old El Paso tostada shells
4 cups shredded lettuce
¼ cup quartered pitted ripe olives
1 medium tomato, cut into thin wedges
½ cup ranch dressing
2 Tbsp Old El Paso taco sauce
½ cup shredded Mexican cheese blend (2 oz)
2
Directions
Heat the chicken strips and tostada shells according to their package directions.
Meanwhile, gently toss the lettuce, olives and tomato in a large bowl.
In a separate bowl, combine the ranch dressing and taco sauce.
Pour the dressing mixture over the salad and toss gently to coat.
Place the warm tostada shells on individual serving plates.
Divide the salad evenly among the shells.
Top each serving with warm chicken and shredded cheese.