Chicken Fajita Tostada Salad






4 oz chicken breast
2 cups cut lettuce
1/4 cup sliced onion
1/4 cup sliced green pepper
2 mushrooms sliced
1/3 cup black beans
1/4 cup salsa
1-2 Tbsp low fat sour cream
1-2 tsp chipotle tabasco sauce
2 tbsp shredded cheese – optional
seasoning – garlic powder, chili powder, cayenne pepper, ground cumin
1 tortilla – (i used josephs, which is a super healthy whole wheat kind)

spray both sides of tortilla with non stick spray, place in oven at 350 until golden brown and crispy (if you have a convection oven it will puff up like a whopee cushion)
flip at the 1/2 way point to brown both sides
while that is baking heat a pan and spray with non stick spray
generously season both sides of chicken with the 4 spices, cook chicken through, then remove from pan and cut into cubes
while chicken is cooling slightly lightly saute the veggies and the beans

place the tortilla down top with lettuce, top with veggies and chicken, top with salsa and sour cream.

If you have made the tortilla cushion you can carefully slice it in half and use half as the base and half as the topping.


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