Happy Friday Salad Link Up with Chicken Tostada Salad

These are SOOO good and a family favorite!

Chicken Tostada Salad with Salsa Verde

Makes 4 dinner salads. It is very tasty and can be low-fat if you use reduced fat sour cream.

For the salad:

4 8-inch round flour tortillas
3/4 cup coarsely shredded pepper jack cheese (we also used shredded taco cheese)
1 bag (8 ounces) shredded lettuce salad blend
2 cups shredded cooked chicken
1/4 cup fresh cilantro leaves, coarsely chopped
1 cup jarred green salsa
kosher salt and freshly ground pepper
1 large tomato, cored and diced
1/4 cup sour cream
avocado- sliced


For the Tostada:

Preheat oven to 400°F. Place the tortillas on a baking sheet and evenly cover with the shredded cheese. Bake until the cheese is melted and the tortilla is crunchy, about 8-12 minutes. The long you cook, the crunchier the shell. Remove from the oven and transfer to serving plates.

In a large salad bowl toss together the salad blend, chicken, and cilantro. Add the salsa to taste. Season with salt and pepper to taste. Spoon salad evenly over the warm tortillas. Garnish with diced tomatoes and sour cream. Serve immediately.

Kitchen Notes: Made from tomatillos, salsa verde, or green salsa, typically has a naturally sweet tangy yet mild taste. Look for it in your grocery store next to other jarred salsas. Substitute your favorite jarred salsa if you prefer. If you are lucky enough to find fresh tomatillos in your local store, you can make your our sauce. 

Link up your Salad recipes!